Halibut With Tomato Sauce Hungarian Style
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), peeled and minced|
|White pepper||To Taste|
|Canned tomatoes||16 Ounce, chopped (1 Can)|
|Dry sherry||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Halibut steak||24 Ounce (4 Steaks, 6 Ounce Each)|
|Lemon juice||4 Tablespoon|
Melt lard in small skillet over moderate heat.
Add onion; cook 3 minutes.
Add garlic; cook until onion is lightly browned.
Add salt, pepper, tomatoes, and Tabasco; cover.
Simmer 15 minutes; keep warm while cooking fish.
Stir in sherry and parsley just before pouring over fish.
Rub fish with 2 tablespoons lemon juice; let stand 10 minutes.
Place on preheated, lightly greased broiler pan; brush with remaining lemon juice and butter.
Broil 6 inches from heat source 5 to 6 minutes per side; baste once.
Turn; cook 5 minutes.
Transfer to warm platter; pour sauce over fish.