Alaskan Halibut with Tomato & Mushroom Sauce

Back home in Alaska, I am inspired with the beautiful wild ocean fish we have readily available to make healthy tasty dishes like this one.  First I baked the halibut, with seasonings, in foil and then topped it with the thick, chunky, red tomato and mushroom sauce.  Thirty minutes start to finish. The brown rice cooked up at the same time in Mom's rice steamer and the broccoli in five minutes in the microwave.





Ingredients:  To Serve four    Preheat Oven:  180C/350F

Two large halibut loins (no bones)
1/2 lemon
2 cloves garlic, sliced
Freshly ground black pepper

Lay the halibut on foil; sprinkle with pepper, garlic, and squeeze of the lemon half.  Place the lemon on top and fold the foil to make a loose envelope around the halibut.  Secure.  Place in a preheated oven to bake for 30 minutes. Serve with the Tomato and Mushroom Sauce given below.

Tomato and Mushroom Sauce Ingredients:

2 Tablespoons olive oil
1/2 medium onion, chopped
1 clove garlic, sliced
1, 14.5 oz (411G) can chopped tomatoes
2 Tablespoons tomato paste
3/4 teaspoon salt
Sprinkle of freshly ground black pepper
1 1/2 teaspoon dried oregano (Or use fresh if you have it.  About two/three chopped springs.)
1/2 teaspoon white sugar
1, 4 oz (113G) can sliced mushrooms (Or use fresh, sliced. About one cup heaping.)

Place all the ingredients in a saucepan and simmer for about 20 minutes.  Serve on top of the halibut as pictured.  A bit of chopped parsley is the perfect garnish.

© Judy Labi 2013