Halibut Creole


1 1/2 lb. fresh halibut (4 fillets)
2 tbsp. butter, melted
4 slices bacon
olive oil
2 tbsp. flour
1 c. chopped onion
1 c. chopped celery
1 medium green bell pepper, thinly sliced
2 tsp. Creole or Cajun-style seasoning
2 cans (14.5 oz. each) diced tomatoes
1/2 c. chicken broth
1 tsp. Worcestershire sauce
Tabasco sauce, to taste
Hot boiled rice

Cut the fish into serving-size pieces, as desired; place in a lightly buttered baking dish and brush or drizzle with melted butter. Set aside and pre-heat oven to 350 degrees. Cook bacon in a medium saucepan until crisp; remove to paper towels to drain. Crumble and set aside. Add enough olive oil to the bacon drippings to make 2 tbsp. Stir in the flour; continue to cook over medium heat, stirring constantly, until the mixture is medium brown. Be careful not to burn. Add the chopped vegetables all at once; cook over medium heat, stirring, until vegetables are tender. Add the Creole seasoning, tomatoes, chicken broth, the Worcestershire sauce, and a few dashes of Tabasco sauce. Simmer the mixture for 15-20 minutes or until thickened, stirring occasionally. Place halibut in the oven and bake for 10 minutes. Spoon tomato and vegetable mixture over the fish and bake for 10-15 minutes more, or until fish flakes easily with a fork. Serve with hot cooked rice and sprinkle with the reserved bacon, if desired. Makes 4 servings.