| BAKED HALIBUT DINNER |
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8 Servings4 halibut steaks, fresh or frozen (about 2 pounds) 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick melted 2 tablespoons CRISCO Oil 1 tablespoon wine vinegar 2 teaspoons lemon juice 3/4 teaspoon salt 1/4 teaspoon dry mustard 1/4 teaspoon dried leaf marjoram 1/8 teaspoon garlic powder 1/8 teaspoon pepper 6 small zucchini 1 package (10 ounces) frozen green peas 1 can (8-1/4 ounces) tiny whole carrots or crinkle sliced carrots 2 tablespoons snipped parsley Dill weed Lemon wedges Preheat oven to 450ºF. Thaw frozen halibut; rinse and pat dry. Place fish in a greased baking pan or large ovenproof serving platter. Combine melted Crisco, Crisco oil, vinegar, lemon juice, salt, mustard, marjoram, garlic powder, and pepper. Drizzle over fish. Bake at 450ºF for 10 to 12 minutes or until fish is almost done. Keep warm. Meanwhile, halve zucchini lengthwise and scoop out center portion. Cook in boiling salted water for 5 minutes or until just tender. Cook peas according to directions on package. Heat carrots; drain. Fill zucchini with peas and carrots. Sprinkle with parsley. Arrange in pan with fish. Return pan to oven and heat at 450ºF for 5 minutes. Garnish with dill weed and lemon wedges. |
