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Enjoy this recipe from All-Time Favorite Recipes from Southern California Cooks.
Submitted by: Debra Van Zant from Stevenson Ranch, CA
1 onion, sliced
4 cloves garlic, minced
1 T. olive oil
1 t. butter
8 roma tomatoes, diced
14-1⁄2 oz. can chicken broth
1 t. seafood seasoning
1⁄4 t. pepper
2 lbs. halibut fillets
cooked rice
fresh basil to taste, chopped
In a skillet over medium heat, sauté onion and garlic in oil and butter for 3 minutes. Stir in tomatoes, broth and seasonings. Add fish to skillet. Cook, covered, over medium heat until fish flakes easily, about 8 minutes. Remove fish from sauce and lay on a bed of rice. Add basil to sauce; stir and spoon over fish and rice. Makes 6 servings. | |
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In a skillet over medium heat, sauté onion and garlic in oil and butter for 3 minutes. Stir in tomatoes, broth and seasonings. Add fish to skillet. Cook, covered, over medium heat until fish flakes easily, about 8 minutes. Remove fish from sauce and lay on a bed of rice. Add basil to sauce; stir and spoon over fish and rice. Makes 6 servings. |
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