Deviled Alaskan Halibut

  • 2 lbs Halibut Fillets, cut in 1 inch pieces
  • 1/4 cup Vegetable Oil or Olive Oil
  • 1 Tbsp finely chopped Garlic
  • 1 16 oz can Tomato Puree
  • 1 Tbsp Curry Powder, mild to hot
  • 4 Tbsp fresh Lemon Juice
  • 2 Tbsp Soy Sauce
  • 1 cup Chicken Stock
  • 1 tsp Garlic, chopped fine
  • 1 cup Bread Crumbs
  • 1 cup sharp Cheddar Cheese, grated

In a large glass or stainless steel bowl beat the oil, the garlic and a few grindings of pepper together with a whisk until the ingredients are thoroughly mixed. Add the halibut and turn until coated and marinate at least 2 hours up to 24 hours.

In a small sauce pan make the sauce by combining the tomato puree, garlic, the curry powder, lemon juice, soy sauce and chicken stock. Heat to boiling, stir thoroughly and hold at a simmer. Preheat oven to 450 degrees. Combine the bread crumbs and cheese in a plastic bag and add the fish to coat a few pieces at a time. Place coated halibut pieces on a non-fat cooking sprayed flat dish. Arrange the fish side by side with one layer only. Bake the fish undisturbed in the oven for about 10 minutes.

Meanwhile, set the pan of sauce over high heat and bring to a boil. Remove the pan from the heat and after the fish has baked for about 10 minutes, spoon about half the sauce evenly over the fish. Bake the halibut for about 5 minutes longer. Serve at once directly from the dish and present the remaining sauce in a dish.

Makes 8 servings.