German-Style Albacore

Add Old World flavor to Pacific albacore! A warming dish just right for fall can be simply prepared by baking albacore with a tangy mixture of seasonal vegetables. In this recipe, cabbage and onions are sauteed with bacon, then combined with carrots and a yogurt-sour cream mixture for spreading over albacore before baking. The entire dinner can be conveniently cooked in the same dish. Serve this German-Style Albacore with crusty sourdough, hearty pumpernickel or freshly-baked cornbread.

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Skinless Pacific albacore
		Loin cuts or steaks, 3/4" thick
4		Bacon slices
1 1/2 cups	93g / 3.3oz	Coarsely-chopped onion
2 cups	292g / 10oz	Coarsely-chopped cabbage
1 teaspoon	5ml	Caraway seeds
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Grated lemon peel
1/3 cup	36g / 1.3oz	Coarsely-grated carrots - plus
2 tablespoons	30ml	Grated carrots
2 tablespoons	30ml	Sour cream
2 tablespoons	30ml	Low-fat plain yogurt
		Salt - to taste
		Freshly-ground balck pepper - to taste

Recipe Instructions

Rinse albacore with cold water; pat dry with paper towels.

In nonstick skillet, saute bacon until crisp. Drain, reserving 1 tablespoon bacon fat. Crumble bacon; set aside.

In skillet with reserved bacon fat, saute onion, cabbage and caraway seeds until limp but not browned. Remove from heat. Mix in 1/3 cup carrots, bacon, sour cream, and yogurt.

Arrange albacore in single layer in well-greased baking dish. Season with salt and pepper to taste. Sprinkle with lemon juice and lemon peel. Top with cabbage mixture spread to cover evenly.

Cover with foil and bake at 425 degrees for 13 minutes. Do not overcook! Albacore should be pink in center when removed from heat. Garnish with 2 tablespoons grated carrots.

This recipe yields 4 servings.

Source:
Western Fishboat Owners Association at http://www.wfoa-tuna.org

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