Ooooh, an Italian twist to halibut - yum!
Author: Alaska Seafood Marketing Institute
Serves: 4 person(s)
Preparation Time: 10 mins
4 Alaska Halibut steaks or fillets (about 4 to 6 oz each), fresh, thawed, or frozen
1 can (13.75 oz) quartered artichoke hearts, rinsed and drained
1 can (2.24 oz) sliced black olives, drained
1 medium green pepper, cored and cut in chunks, or 1 cup fresh sliced mushrooms
1 cup bottled thick spaghetti sauce
1 cup shredded reduced-fat Parmesan cheese, divided
Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut in pan, spacing evenly.
Combine artichoke hearts, olives, green peppers, spaghetti sauce, and 1/2 cup Parmesan cheese; blend thoroughly.
Top each halibut steak/fillet with 1/4 of vegetable mixture. Sprinkle remaining cheese over vegetables.
In preheated oven, bake frozen halibut for 20 to 25 minutes or fresh/thawed fish for 15 to 20 minutes. Cook just until fish is opaque throughout.
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