Spicy Herbed Halibut with Pineapple
1 tablespoon crushed dried basil
1/4 teaspoon crushed dried rosemary
1/4 teaspoon crushed dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon anise seed
1 (20-ounce) can pineapple chunks
1 tablespoon cornstarch
1 tablespoon olive oil
2 cloves garlic, crushed
1 1/3 pounds halibut fillets
Preheat oven to 400°F. In a small bowl combine basil, rosemary,
oregano, red pepper flakes and anise seed; set aside. Drain pineapple, reserving
1/4 cup of the juice. Add pineapple chunks and remaining juice to a microwave-safe
bowl. Stir in cornstarch and 14 teaspoon of reserved spice mixture; set aside.
Stir in remaining spice mixture, garlic and olive oil into a 9-inch square baking
dish with reserved ¼ cup of pineapple juice. Layer halibut on top and
baste with mixture in pan. Bake for 10 minutes, or until fish flakes easily.
While fish bakes, microwave pineapple spiced pineapple chunks on HIGH for 4
minutes, or until sauce boils and thickens. Serve alongside or poured over halibut.
Makes 4 servings.