Hawaiian Halibut Recipe
My mother shared this recipe with me several years ago. I've found that even my friends who aren't fond of fish enjoy this particular dish and find themselves taking seconds.
- 4 to 6 tablespoons sugar
- 1 tablespoon cornstarch
- 1/3 cup white vinegar
- 1/4 cup water
- 1 to 2 teaspoons soy sauce
- 1/4 teaspoon hot pepper sauce
- 1 tablespoon King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon pepper
- 1/2 pound halibut or swordfish fillet, cut into 2-inch strips
- 2 tablespoons canola oil
- 1/2 cup green pepper chunks (1 inch)
- 1/2 cup sweet onion chunks (1 inch)
- 1/2 cup pineapple chunks, drained
- Hot cooked rice
- In a small bowl, combine sugar and cornstarch. Stir in the vinegar, water, soy sauce and hot pepper sauce until smooth; set aside.
- In a small resealable plastic bag, combine the flour, salt and pepper. Add fish and shake to coat. In a small skillet, saute fish in oil for 4-6 minutes or until fish flakes easily with a fork; remove and keep warm.
- In same skillet, saute green pepper and onion for 3 minutes or until crisp-tender. Add pineapple. Stir sauce and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return fish to skillet; heat through. Serve with rice. Yield: 2 servings.
Originally published as Sweet 'n' Sour Halibut in Cooking for One or Two Cookbook 2003, p223
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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