1-1/2 pounds Halibut steak, cut 1 inch thick (can use package of frozen fillets, thawed)
2 Tb margarine or salad oil, or butter
1 clove finely chopped garlic
1/2 cup onion, finely chopped
1 3-to-4 ounce can mushrooms, drained
2 tablespoons flour
1 20-ounce can tomatoes (about 2-1/2 cups)
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
Dash of pepper
1/4 teaspoon thyme
10 to 12 ounce package Fordhook lima beans
If fresh fish is used, first wipe with clean damp cloth. Place fish in large shallow baking dish or casserole. Heat butter, margarine, or salad oil in skillet; add garlic, onion and mushrooms and cook over low heat about 5 minutes. Add flour and stir until well
blended.
Stir in tomatoes, vinegar, Worcestershire sauce, salt, pepper and thyme.
Bring just to boil, stirring constantly; add beans and cook about 5 minutes until beans are separated. Pour over fish in baking dish. Put cover on dish or cover with aluminum foil and bake in hot oven 400 degrees for about 30 minutes.
Makes about 4 servings.