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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Penny Lawrence, Allison Park
Primary category: Entrees


4 halibut steaks, about 1" thick
1 large lemon
Salt and fresh ground pepper to taste
2 TB olive oil
2 large cloves garlic, minced
1 very large Vidalia or sweet onion, sliced medium thick
1 large red pepper, sliced medium thick
1 cup celery, sliced medium thick
2 TB tomato paste
1 large can plum tomatoes, broken up with juices
2 tsp dried Greek oregano (or fresh)
3 tsp fresh basil (or dried)
1 cup fresh Italian parsley, chopped
1 cup golden raisins


Wash and pat dry steaks; place in lightly oiled baking dish deep enough to hold vegetable sauce. Bake uncovered in preheated 375° oven for 20 minutes. Remove and carefully drain off any liquid that has accumulated. Set aside.

While fish is baking, start the vegetable sauce. In large deep pan, heat olive oil. Sauté onion; add garlic to sauté, being careful not to burn it. Add peppers and celery; sauté. Add tomatoes, tomato paste, seasonings and raisins; allow to simmer 5 minutes. Add chopped fresh parsley and spoon over fish.

Bake 10 to 15 minutes longer. The sauce freezes very well, and is wonderful served with mashed potatoes and bread for sauce-dipping.


Baked Halibut "Plaki" - NOTES

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Baked Halibut "Plaki" - REVIEWS



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