April 30, 2003
1 T. leaf basil, crushed
1/4 t. each: rosemary, oregano crushed red pepper, anise seed
1 can pineapple chunks
1 T. cornstarch
2 cloves garlic pressed
1 T. olive oil
1 lb, halibut steaks, or any white fish steaks
Combine spices. Drain 1/4 c. juice from the pineapple for sauce. For sauce, add remaining undrained pineapple in a small bowl and add 1/4 t. of the spice mixture and cornstarch. Heat until thickened and set aside. Combine remaining spice mixture, garlic and olive oil into a greased casserole, add pineapple juice, then fish. Spoon sauce over fish. Bake at 400* about 15 minutes or until fish flakes. Serves 4
You can soak the herbs in water for 15 minutes before using, indoors or out. Drain well though.
Wednesday watching Dateline.
1 T. leaf basil, crushed
1/4 t. each: rosemary, oregano crushed red pepper, anise seed
1 can pineapple chunks
1 T. cornstarch
2 cloves garlic pressed
1 T. olive oil
1 lb, halibut steaks, or any white fish steaks
Combine spices. Drain 1/4 c. juice from the pineapple for sauce. For sauce, add remaining undrained pineapple in a small bowl and add 1/4 t. of the spice mixture and cornstarch. Heat until thickened and set aside. Combine remaining spice mixture, garlic and olive oil into a greased casserole, add pineapple juice, then fish. Spoon sauce over fish. Bake at 400* about 15 minutes or until fish flakes. Serves 4
Wednesday watching Dateline.
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