Greek-Style Halibut

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             FOOD FUNNY
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Thanks to Anna Welander for this:

FUN THINGS TO DO WHEN ORDERING A PIZZA

- Tell the order taker you have a rival pizza place on the phone and you're going with the lowest bidder.

- End the call with, "Remember ... if my spouse asks, we never had this conversation."

- Tell them to put the crust on top this time.

- If they repeat the order for you, say "Okay, that'll be $14.98 at the first window."

- Ask if you get to keep the pizza box. When they say yes, breathe a sigh of relief.

- Have your pizza "shaken, not stirred."

- When the delivery person arrives, ask him or her to double check and make sure your pizza is, in fact, dead.

- Ask about pizza maintenance and repair. Does it come with a warranty?

- When they repeat your order, say, "No, you can do better. Once again, and this time with a little more 'OOMPH'."

- Ask if you can have another pizza as a topping for this pizza.

- When your order is repeated, change it slightly. When they repeat it again, change it slightly. On the third time, say, "You just don't get it, do you?"

- Ask if the pizza has had its shots.

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             TODAY'S RECIPE
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Here is a traditional Greek treatment for fish that has been adapted to
a fish of the cold waters of the north Atlantic. Any firm, white-fleshed fish can be used instead of halibut.

Greek-Style Halibut

1 can (15 oz, 425 g) tomatoes, drained and coarsely chopped
1 onion, chopped
2 lemons with rind, seeded and chopped
2-4 cloves garlic, chopped
1/4 cup (60 ml) olive oil
1 Tbs (15 ml) chopped fresh oregano, or 1 tsp (5 ml) dried
Salt and freshly ground pepper to taste
4-6 halibut steaks, about 1/2 lb (225 g) each
1 cup (250 ml) dry white wine

Combine the tomatoes, onion, lemons, garlic, olive oil, oregano, salt,
and pepper in a bowl, tossing to combine. This mixture can be made up to
3 hours in advance. Place the halibut steaks in a lightly oiled baking
pan and spread the tomato mixture over them. Pour the wine into the pan
and bake in a preheated 400F (200C) oven until the fish is firm and
opaque in the center, about 20 minutes. Transfer to a serving platter or
individual serving plates and spoon the pan juices over the fish.
Serves 4 to 6.
Received on Wed Feb 4 20:37:16 2009