Halibut Hawaiian
Contributed by Helene Noreen.
Ingredients
- 2 halibut steaks (1 lb. each)
- 1 tsp. salt
- 1 c. cooked rice
- 1 c. soft bread crumbs
- 2 tsp. lemon juice
- 3 slices bacon (optional)
- 1 c. drained crushed pineapple
- 1/2 tsp. curry powder
- 3/4 tsp. salt
- 2 Tbsp. butter or other fat, melted
Method
- Sprinkle steaks with salt.
- Combine rice, bread crumbs, lemon juice, pineapple, curry powder, and salt (3/4 tsp.).
- Place one steak in well greased baking dish. Place rice mixture on steak and cover with other steak.
- Fasten together with toothpicks or skewers.
- Brush top with butter and slices of bacon on top.
- Bake in moderate oven, 350, for 30 – 40 minutes or until fish flakes easily when tested with fork. Serves 6.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.