* Exported from MasterCook *

CREOLE HALIBUT

Recipe By :Tony and Margaret Blakemore with the help of all low carbers
Serving Size : 4 Preparation Time :0:25
Categories : 5-10G Low Carb Seafood Fish Flat
Seafood Fish-Halibut

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb halibut -- 1cut into 1" squares
1 tsp butter
1/2 cup onion -- chopped
1 cl garlic -- minced
3 tbsp cooking oil
1/2 cup green bell pepper -- chopped
1 bay leaf
1 lb canned tomatoes -- chopped
1 pinch salt and pepper
1 dash tabasco sauce

Lightly grease a 9 x 9 - 240mm baking dish withbutter. Place cubed halibut in baking dish, cover and bake in a 350°F-180°C oven for 20 minutes, or until fish flakes easily with a fork. While fish is baking, prepare the Creole sauce. Cook 1/2 cup chopped onion and 1 minced garlic clove in 3 tablespoons cooking oil until yellowed. Add 1/2 cup chopped green pepper, 1 bay leaf, 16 oz. can whole tomatoes (cut into bite-sized pieces), 1 teaspoon salt, 1/8 teaspoon pepper. Simmer uncovered for 20 minutes. May add Tabasco, as desired. When fish is done, drain off excess liquid. Pour creole sauce over halibut and serve hot.













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Per Serving (excluding unknown items): 385 Calories; 17g Fat (39.5% calories from fat); 49g Protein; 8g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 324mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 1/2 Vegetable; 2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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