Halibut Creole
- 10 pounds halibut cleaned and skinned
- 1 quart tomato ketchup
- 5 teaspoons onion juice
- 2 1/2 quarts water
- 5 ounces butter
- 2 1/2 ounce flour
- Salt and pepper
Bring onion juice, water and ketchup to boiling point. Melt butter in a saucepan, add flour and blend, then stir into boiling water. Sir constantly to prevent lumping, season with pepper and salt. Simmer for approximately ten minutes (be patient, you rascal). Place halibut in greased roasting pan, season with pepper and salt. Pour the sauce over fish and bake about 25 minutes in oven 350°F. Baste frequently with the tomato sauce in pan. Serves 25.
Submitted by May 24, 2009
12 min 35 min 47 min
12 min 35 min 47 min