Fruited halibut and rice with sparkling fruit sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Halibut steaks |
| ⅓ | cup | Chopped onion |
| 5 | tablespoons | Butter |
| ¾ | teaspoon | Curry powder |
| 1½ | cup | Rice |
| 3 | cups | Chicken broth |
| 1 | can | (13 1/4 oz) pineapple |
| Chunks | ||
| ¼ | cup | Toasted slivered almonds |
| 2 | tablespoons | Minced parsley |
| 1½ | teaspoon | Lemon juice |
| Salt & pepper | ||
| SPARKLING FRUIT SAUCE | ||
Directions
Saute' onion in 3 Tbls. butter; add curry powder & cook 1 minute. Add rice & chicken broth; bring to boil & stir. Cover & simmer 20 minutes, or until liquid is absorbed. Drain pineapple, reserving ½ cup pineapple chunks & syrup for Sparkling Fruit Sauce; dice remaining pineapple & add to rice along with almonds & parsley. Spoon rice into baking dish; top with fish. Melt remaining butter & lemon juice; pour over fish. Sprinkle with salt & pepper. Bake in 375 oven for 20 minutes, or until halibut is fork tender. Spoon Sparkling Fruit Sauce over fish; serve with remaining sauce on the side.
File
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