GERMAN ALBACORE BAKE

WITH CABBAGE and ONIONS

*Recipe courtesy of Barbara and Tony West

1½ lbs. albacore loin cuts
4 slices bacon
1½ cups coarsely chopped onion
2 cups coarsely chopped cabbage
1 tsp. caraway seeds
2 tbsp. lemon juice
1 tsp. grated lemon peel
1 cup coarsely grated carrots + 2 tbsp. grated carrots
2 tbsp. sour cream
2 tbsp. low-fat plain yogurt
salt and pepper to taste

Rinse albacore with cold water; pat dry with paper towels. In nonstick skillet, sauté bacon until crisp. Drain, reserving 1 tablespoon bacon fat. Crumble bacon; set aside.

In skillet with reserved bacon fat, sauté onion, cabbage and caraway seeds until limp but not browned. Remove from heat. Mix in 1/3 cup carrots, bacon, sour cream, and yogurt. Arrange albacore in single layer in well-greased baking dish. Season with salt and pepper to taste. Sprinkle with lemon juice and lemon peel. Top with cabbage mixture spread to cover evenly.

Cover with foil and bake at 425º for 13 minutes. Albacore should be pink in center when removed from heat. Garnish with 2 tablespoons grated carrots.

Photo courtesy Oregon Albacore Commission.