Halibut Provencal

Prep Time:30 min
Cook Time:20 min
Yeild:12 servings

INGREDIENTS:

  • 6 tablespoons Crisco® Pure Canola 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
  • 1/4 cup Pillsbury BEST® All Purpose Flour
  • 1/4 teaspoon salt
  • Juice of 1/2 lemon
  • 1/2 teaspoon dried thyme leaves
  • Salt and pepper, to taste

PREPARATION DIRECTIONS:

  1. 1.
    HEAT 2 tablespoons oil in small skillet. Add onion, green pepper and garlic. Cook and stir over moderate heat until tender. Stir in mushrooms and tomato.

  2. 2.
    STIR together flour and salt in shallow dish. Coat fish with flour, shaking off excess. Heat remaining 4 tablespoons oil in large skillet. Add fish. Fry over medium-high heat 4 minutes, turning over once. Remove from heat.

  3. 3.
    SPREAD vegetable mixture on fish. Add lemon juice and thyme. Sprinkle with salt and pepper. Cover. Cook over low heat 10 to 15 minutes or until fish flakes easily with fork.

Halibut Provencal