Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

: Marinage for the fish
: chunks
1/4 c Vegetable Oil Or Olive Oil
1 TB Finely Chopped Garlic
: The Sauce
16 oz Can Tomato Puree
1 TB Curry Powder -- Mild to hot
4 TB Fresh Lemon Juice
2 TB Soy Sauce
1 c Chicken Stock
1 ts garlic -- chopped fine
: The Crumbs and Cheese
1 c Bread Crumbs
1/2 lb Sharp Cheddar Cheese Grated
: (About 1 Cup))
: The fish -- in pieces like
: stew meat
2 lb Halibut fillet -- in 1 inch
: pieces

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 fish 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 fish pieces a non-fat cooking sprayed
flat dish. Arrange the fish side by side with one layer only. bake
the fish undisturbedin 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 fish for
about 5 minutes longe! r . Serve at once directly from the dish and
present the remaining sauce in a dish

The flavor is different with different curry powders or curry pastes.
Chili heads will go for the Thai currys (great and very hot) Cheese
variety can be changed for different flavors also. Aged Sharp Cheddar
is the family favorite

Recipe By :

Date: 09/26/96

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