Sweet & Sour Halibut

Brenda offers three ways to cook this halibut recipe. You may poach, bake or grill. However you do it, that sweet and sour taste is delicious.

• 1 (8-ounce) can - pineapple chunks
• water
• 2 tablespoons- sugar
• 4 teaspoons-cornstarch
• 1/3 cup vinegar
• 1 tablespoon - soy sauce
• 1/2 green or red pepper, cut into 3/4 " cubes
• 1/4 cup - sliced green onion
• 1 1/2 pounds - hot poached Alaska Halibut Steaks

METHOD

Drain pineapple, reserving syrup. Add water to reserved syrup to equal 1 cup. Combine with sugar, cornstarch, vinegar, and soy sauce. Cook and stir until thickened. Add pineapple, pepper and green onion; cook 1 minute longer. Serve over poached, grilled or baked halibut.

To poach: Cover halibut with boiling, salted water. Add 2 slices onion, 2 slices lemon, 3 sprigs parsley and several peppercorns. Simmer, covered, allowing 10 minutes per inch of thickness measured at the thickest part. Fish is done, when it flakes easily with a fork.

To Bake: Place halibut steaks in greased baking dish. Sprinkle with favorite seasoning. Drizzle with oil, melted butter or margarine.Bake in preheated 450°F oven, allowing 10 minutes baking time per inch of thickness measured at the thickest part. Fish is done, when it flakes easily with a fork.

To grill: Place seasoned halibut on hot, well-greased grill, 4 inches from coals, allowing 10 minutes per inch of thickness measured at the thickest part. Fish is done, when it flakes easily with a fork. Turn once halfway through cooking time. Brush halibut with oil, butter, margarine or basting sauce several times during cooking.

Serves: 3- 4

Recipe from www.inmamaskitchen.com

Contributor: Brenda Lovley

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