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September 1999 Issue
Baked Ocean Perch
by Ronda L. Halpin
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There are few dishes that are as easy to prepare as fish. Yet many people still feel uneasy about serving it as their next dinner. This month, I'm making my attempt to squelch those fears by offering you a simple baked fish dish that's served with a tangy relish.

While the fish cooks, you'll have time to put together a salad or make some seasoned rice to accompany your meal. The curry and red pepper in the fish seasoning gives it a vibrant color and aroma. Add to that the bright colors found in the relish and you've got a meal that's sure to impress!

 

Baked Ocean Perch

  • 1/2 c. pineapple tidbits, drained
  • 1/3 c. red bell pepper, chopped
  • 1/3 c. green bell pepper, chopped
  • 1/3 c. orange bell pepper, chopped
  • 1 T. cider vinegar
  • 1/4 tsp. ground ginger
  • 1/4 tsp. crushed red pepper
  • 1 tsp. sugar
  • 1 lb. ocean perch fillet, cut into 4 pieces
  • 2 T. margarine, melted
  • 1 T. lemon juice
  • 1/4 tsp. ground ginger
  • 1/4 tsp. curry powder
  • 1/4 tsp. crushed red pepper
To make the relish, combine first 8 ingredients (pineapple through sugar) in a small bowl. Cover and chill while you prepare the rest of the meal.

Place the ocean perch pieces on the rack of a broiler pan coated with cooking spray. Combine the margarine, lemon juice, ginger, curry powder and crushed red pepper. Generously brush the fish with the margarine mixture.

Bake the fish at 250 degrees F for 25-30 minutes or until the fish flakes easily when tested with a fork. Transfer the fish to a serving platter. Top evenly with the relish when serving.

  • Yields: 4 servings
  • Preparation Time: 45 minutes
 



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