Halibut in Zesty Tomato Sauce

By Lv2Cook

Ingredients

• 2 1/2 quarts water
• 2 cups sliced onion
• 1 cup coarsely chopped celery
• 1/3 cup chopped carrot
• 1 tablespoon white vinegar
• 4 black peppercorns
• 2 bay leaves
• 6 (6-ounce) halibut fillets (about 1-1/2 inches thick)
• 2 tablespoons vegetable oil
• 4 1/2 cups sliced onion
• 1 cup chopped green bell pepper
• 2 tablespoons all-purpose flour
• 1 (14 1/2-ounce) can plum tomatoes undrained and chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups hot cooked rice
• 6 lemon wedges

Preparation

Step 1

Combine first 7 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 20 minutes. Add halibut; simmer 10 minutes. Remove from heat; let stand 20 minutes.

Heat oil in a large saucepan over medium heat. Add 4-1/2 cups onion and bell pepper, and sauté 5 minutes or until tender. Stir in flour. Add tomatoes and oregano; cover, reduce heat, and simmer 15 minutes.

Remove fish from cooking liquid with a slotted spoon; drain well. Discard cooking liquid and solids. Sprinkle fish with salt and black pepper. Arrange over rice. Top with tomato sauce. Serve with lemon wedges.

Serving Size: 5 ounces fish, 1/2 cup rice, and 1/2 cup sauce