Fish Gourmet
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PAGE 118
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FISH GOURMET
Submitted by Bertha Boyd from California
3 pound halibut , 3/4 inch thick
1/3 cup lime or lemon juice
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 teaspoon sweet basil
Generous pinch of marjoram
1 can frozen cream of shrimp soup, thawed
1 cup sour cream
1/2 cup tiny fresh water shrimp
3-4 green onions and tops , thinly sliced
Wash, dry and cut fish into 6 pieces ; trim. Place in shallow baking dish. Pour lime juice over the top and soak for 30 minutes, turning once. Discard juice. Pour the butter over the fish and spread with seasonings. Broil 10 minutes, basting with butter mixture. Remove from heat; baste again. Cool. This can be done in advance and covered with foil. Mix soup and sour cream; spoon over fish. Bake 30 minutes at 325 F. degrees . Serve from baking dish. Garnish with shrimp and tiny pieces of onion.
YIELD: 6 Servings
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