---------- Recipe via Meal-Master (tm) v8.02
  
       Title: HALIBUT CREOLE (COD MAY BE USED INSTEAD)
  Categories: Diabetic, Fish, Main dish
       Yield: 1 serving
  
   1 1/4 lb 2 lbs Halibut Steaks;
            Salt
            Freshly ground pepper
       3 lg Tomatoes; peeled, seeded
            -and chopped
     1/2 c  Green pepper; finely chopped
     1/2 c  Onion; finely chopped
       6 tb Butter; (yah. right.)
       3 tb Lemon juice
     1/8 ts Tabasco
  
   (For a six oz (raw) steak, I used 2 small Tomatoes,
   kept the green pepper and onion the same, threw in a
   chopped jalopena pepper, replaced the 6 tbsp of butter
   with 1 tsp margarine, and used about a tsp of Tabasco).
   
   Preheat the oven to 400F. Butter a shallow baking dish
   large enough to hold the fish in one layer, and place
   the fish in it. Season with salt and pepper to tasted
   and spread the tomatoes, green pepper, and onion over
   the top. Melt the butter with the lemon juice and
   Tabasco and drizzle it over the fish and vegetables.
   Bake about 25 minutes, basting with pan juices every
   10 minutes.
   
   (My way, without the butter, with a 4 oz (cooked)
   portion of the fish, and about two-thirds of the
   vegetables, I counted it as 4 protein choices and 1
   Fruit/Vegetable choice).
   
   Source: Bruce Anderson to Steve Bukowski; Diabetic
   Echo Reformatted 4 you and yours via Nancy O'Brion and
   her Meal-Master
  
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