Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : American Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade:
1/4 c Vegetable oil
1 tb Garlic -- finely chopped
Sauce:
16 oz Can tomato puree
1 tb Curry powder -- mild to hot
4 tb Fresh lemon juice
2 tb Soy sauce
1 c Chicken stock
1 ts Garlic -- chopped fine
Crumbs and Cheese:
1 c Bread crumbs
1/2 lb Sharp Cheddar cheese (1 c) --
- grated
Fish:
2 lb Halibut fillet -- cubed 1"
In a large glass or stainless steel bowl beat the oil, garlic, and a
few grindings of pepper together with a whisk until the ingredients
are thoroughly mixed. Add the fish and turn until coated and marinate
at least 2 hours up to 24 hours.
In a small sauce pan make the sauce by combining the tomato puree,
garlic, curry powder, lemon juice, soy sauce, and chicken stock. Heat
to boiling, stir thoroughly and hold at a simmer.
Preheat oven to 450°F. Combine the bread crumbs and cheese in a
plastic bag and add the fish to coat a few pieces at a time. Place
coated fish pieces a non-fat cooking sprayed flat dish. Arrange the
fish side by side with one layer only. Bake the fish undisturbed in
the oven for about 10 minutes.
Meanwhile, set the pan of sauce over high heat and bring to a boil.
Remove the pan from the heat and after the fish has baked for about
10 minutes, spoon about half the sauce evenly over the fish. Bake the
fish for about 5 minutes longer. Serve at once directly from the dish
and present the remaining sauce in a dish.
The flavor is different with different curry powders or curry pastes.
Chili heads will go for the Thai curries. Cheese variety can be
changed for different flavors also. Aged Sharp Cheddar is the family
favorite.
