4 4-ounce Alaska halibut steaks (4 to 6 ounces each)
Salt and pepper
1 medium tomato, diced
1/4 cup sliced fresh mushrooms
1/4 cup onions, sliced
1/4 cup diced celery
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/4 teaspoon thyme, crushed
1/8 teaspoon salt
Dash pepper
Chopped parsley
Servings: 4
1. Sprinkle halibut with salt and pepper and place in shallow microwave safe dish. Spoon tomato over halibut.
2. In 2 cup microwave safe dish combine mushrooms, onions, celery, lemon juice, oil, thyme, salt and pepper; mix well. Microcook, covered with vented plastic wrap, on high for 2 to 3 minutes or until crisp-tender. Spoon over halibut. Microcook, covered, on high for 4 to 6 minutes or until halibut flakes when tested with a fork. Garnish with chopped parsley.
Cuisine: French
Salt and pepper
1 medium tomato, diced
1/4 cup sliced fresh mushrooms
1/4 cup onions, sliced
1/4 cup diced celery
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/4 teaspoon thyme, crushed
1/8 teaspoon salt
Dash pepper
Chopped parsley
Servings: 4
1. Sprinkle halibut with salt and pepper and place in shallow microwave safe dish. Spoon tomato over halibut.
2. In 2 cup microwave safe dish combine mushrooms, onions, celery, lemon juice, oil, thyme, salt and pepper; mix well. Microcook, covered with vented plastic wrap, on high for 2 to 3 minutes or until crisp-tender. Spoon over halibut. Microcook, covered, on high for 4 to 6 minutes or until halibut flakes when tested with a fork. Garnish with chopped parsley.
Cuisine: French
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