Halibut Braised In Spanish Pepper Sauce

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Onion - finely chopped
1		Garlic - minced
1		Red bell pepper - finely chopped (small)
1		Green bell pepper - finely chopped (small)
1		Carrot - finely chopped (small)
2		Prosciutto - finely chopped
1		Diced tomatoes - undrained
1		Bay leaf
2 tablespoons	30ml	Red wine vinegar
3/4 teaspoon	3.8ml	Paprika
1/4 teaspoon	1.3ml	Hot pepper sauce
1/4 teaspoon	1.3ml	Salt
		Freshly ground black pepper - to taste
1 1/3 lbs	605g / 21oz	Halibut fillet - cut in 4 pieces
1 tablespoon	15ml	Lemon juice

Recipe Instructions

1. In a large (10- to 12-inch) skillet, heat the olive oil over medium heat. Add the onion, garlic, bell peppers and carrot. Cover the pan and cook 10 minutes, stirring occasionally.

2. Stir in the chopped prosciutto, tomatoes, bay leaf, vinegar, paprika, hot pepper sauce, salt and pepper. Simmer, uncovered, 5 minutes.

3. Place the halibut pieces in the pan, spoon some of the sauce over. Cover the pan and cook 12 minutes per inch of thickness, or until the fish tests done.

4. Sprinkle the dish with lemon juice and serve.

Adapted from "The Victory Garden Fish and Vegetable Cookbook" by Marian Morash.

Source:
Seattle Times, 4/16/97

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