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Sweet 'n' Sour Halibut

Sweet 'n' Sour Halibut
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
6 ServingsPrep: 1 hour Broil: 5 min.

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
© Taste of Home 2013

2 of 2

Sweet 'n' Sour Halibut (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013