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Sweet 'n' Sour Halibut Recipe

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We live on the West Coast and catch a lot of halibut off our fishing boat. My family has always loved fresh fish, and this recipe is a favorite. The cubed halibut is cooked in a sweet-and-sour sauce along with pineapple, green pepper and tomatoes - yum! -Willa Gilio, Cayucos, California

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Sweet 'n' Sour Halibut Recipe

Prep: 1 hour Broil: 5 min.

Yield: 6 Servings

60 5 65

Ingredients

1 cup packed brown sugar
1 cup cider vinegar
1 cup apricot nectar
1/2 cup ketchup
1 teaspoon Worcestershire sauce
1 cup cubed green pepper
3 tablespoons all-purpose flour
4 tablespoons cold water, divided
1 tablespoon soy sauce
Dash each salt and pepper
1-1/2 pounds halibut steaks, cut into 1-inch pieces
1 tablespoon cornstarch
2 medium tomatoes, seeded and cubed
2 cups pineapple chunks
Hot cooked linguine or rice

Directions

In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add the green pepper; cook 5 minutes longer; set aside.
In a large bowl, combine the flour, 3 tablespoons water, soy sauce, salt and pepper. Add halibut; toss gently to coat.
Transfer to a broiler pan. Broil 4 in. from the heat for 5-6 minutes or until fish flakes easily with a fork. Set aside and keep warm.
Combine cornstarch and remaining water until smooth; stir into green pepper mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium; add tomatoes and pineapple. Cook and stir for 4-5 minutes or until heated through. Serve with halibut and linguine or rice. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 401 calories, 3 g fat (trace saturated fat), 36 mg cholesterol, 507 mg sodium, 71 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Sweet 'n' Sour Halibut in Taste of Home February/March 2002, p25

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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