Busters Recipes

Halibut Veronique

1 lb. fresh or frozen halibut or other fish steaks
1 cup sliced fresh mushrooms
2 T. sliced green onion
1 T. margarine
1 T. water
1 1/2 t. cornstarch
1/2 t. instant chicken bouillon granules
1/4 cup water
1/2 cup seedless red or green grapes, halved
3T. dry white wine

Thaw fish if frozen. In a 12 x 7" baking dish, mix the mushrooms, green
onions and butter. Micro cook covered with vented saran wrap on full power
for 5 to 6 minutes or until tender. Stir after 3 minutes. Remove the
vegetables. In same baking dish, arrange halibut steaks. Sprinkle with 1 T.
water. Cook on high for 6 to 8 minutes covered with vented saran wrap or
until fish flakes easily when tested with a fork. Give dish a half turn
once. With a wide spatula, carefully transfer fish to warm serving platter.
Cover and keep warm. In small glass mixing bowl, mix cornstarch, bouillon
granules and 1/4 cup water. Cook on high for 1 to 1 1/2 minutes, stirring
once. Stir in mushroom mixture, grapes and wine. Cook for 1 minute. Spoon
over fish.

< Prev		Next >