Catholic Recipe: Halibut Steaks with Pimiento Sauce
Large whole fish may be broiled or grilled, indoors or out. Brush liberally with butter and wrap in two thicknesses of heavy duty aluminum foil. Keep surface of fish 4 inches away from source of heat, and broil, without turning, until the flesh flakes easily — about 20 to 25 minutes. Here is a variation to broiling, adding a pimiento sauce to the fish.
Plan on one half halibut steak for each person. (If steaks are frozen, thaw before cooking.) Brush with melted butter, and sprinkle with salt and pepper. Broil 2 or 3 inches from source of heat for 5 to 8 minutes. Turn steaks carefully. Season again; brush with melted butter; broil 5 to 8 minutes longer or until fish flakes easily when tested with a fork. Serve on heated platter. Pour Pimiento Sauce (see recipe) over fish; arrange cooked green beans and corn in a border around steaks. Garnish with lemon wedges.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965