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12 Servings Prep time: 25 minutes Cook time: 15 minutes6 tablespoons CRISCO Oil, divided 1/2 cup chopped onion 1/2 cup chopped green pepper 2 cloves garlic, minced 1 cup sliced fresh mushrooms 1 large tomato, peeled, seeded and chopped 3 pounds halibut fillets, cut into serving-size pieces Juice of 1/2 lemon 2 tablespoons snipped fresh parsley 2 small bay leaves 1/2 teaspoon dried thyme leaves Salt and pepper to taste Heat 2 tablespoons Crisco Oil in small skillet; add onion, green pepper and garlic. Sauté over moderate heat until tender. Stir in mushrooms and tomato; set aside. Heat remaining 4 tablespoons Crisco Oil in large skillet. Add fish. Fry over medium-high heat 4 minutes, turning over once. Remove from heat. Spread vegetable mixture on fish. Add lemon juice, parsley, bay leaves and thyme. Sprinkle with salt and pepper. Cover; cook over low heat 10 to 15 minutes or until fish flakes easily with fork. Remove and discard bay leaves. |
