Halibut Creole (Baked)

Ingredients

• 2 pounds halibut
• 2 tablespoons butter or other fat
• 2 cups stewed tomatoes
• 1 cup water
• 1 tablespoon flour
• 3 cloves
• Salt and pepper
• 1 slice onion

Method

1. 1

   Put the tomatoes, water, cloves, and onion on the stove in a stew-pan to boil.

2. 2

   Mix the butter or other fat and flour together, stir them into the sauce when it boils, and add the salt and pepper.

3. 3

   Cook ten minutes and strain into a bowl.

4. 4

   Pour boiling water into a deep plate to the depth of one-half inch, and lay the fish in it for one minute, skin side down; when the fish is removed from the water, the black skin can be taken off easily.

5. 5

   Wash the fish in cold water, season with salt and pepper and lay it on the baking sheet in a dripping-pan, put sliced lemon on top, then pour half the tomato sauce around the fish and bake for thirty to forty-five minutes, basting three times with the remainder of the tomato sauce.

6. 6

   Pour the sauce remaining in the bottom of the pan around the fish on the serving platter.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 16. The excerpt below is the record exactly as published.

HALIBUT CREOLE (BAKED) 2 pounds halibut z tablespoons butter or other 2 cups stewed tomatoes fat I cup water i tablespoon flour 3 cloves Salt and pepper I slice onion Put the tomatoes, water, cloves and onion on the stove in a stew-pan to boil. Mix the butter or other fat and flour together, stir them into the sauce when it boils and add the salt and pepper. Cook ten minutes and strain into a bowl. Pour boiling water into a deep plate to the depth of one-half inch, and lay the fish in it for one minute, skin side down; when the fish is removed from the water, the black skin can be taken off easily. Wash the fish in cold water, season with salt and pepper and lay it on the baking sheet in a dripping-pan, put sliced lemon on top, then pour half the tomato sauce around the fish and bake for thirty to forty-five minutes, basting three times with the remainder of the tomato sauce. Pour the sauce remain- ing in the bottom of the pan around the fish on the serving platter. CREAM SCALLOPS I pint scallops, fresh or canned i pint thin white sauce Wash and drain the scallops, add them to the sauce and cook about fifteen minutes in a double boiler. 43 44 XEW DELINEATOR RECIPES FILLET OF FLOUNDER AU GRATIN 5 pounds flounder i bay-leaf 2 tablespoons flour 2 cups chicken stock 3 tablespoons butter or other i tablespoon lemon-juice fat I slice onion

Cook this with the app: pantry check, scaling, and the assistant.