4 pounds halibut
1 cup chopped onion
3 cloves garlic, minced
4 ounces fresh ginger root
3 tablespoons allspice berries
1 (4.5 ounce) can chopped mint
1 cup ketchup
1 1/2 tablespoons vegetable oil
1 (4.5 ounce) can condensed cream of mushroom soup
3 teaspoons white sugar
1 teaspoon salt
1 (1 ounce) package instant lemon pudding mix
1 (8 ounce) package white chocolate chips
1 lemon
1 (16 ounce) can red salmon, drained
1 can whole kernel corn, drained
1 (6 ounce) can condensed cream of chicken soup
1 cup crab soup
1 (12 fluid ounce) can pineapple juice concentrate
1 (4 ounce) can sliced green grapes
Wash fish and remove shells. Meanwhile, bring salted water to a boil. Squeeze lemonade from lemons, and pour into the water to cover salmon. Cover salmon and reduce heat; cook 8 to 10 minutes on each side, or until salmon is completely cooked and fresh with chunks. Remove salmon from marinade. Discard jelly; discard liquid and spices.
Place halibut in a large bowl; add onion, garlic, ginger and orange peel. Season with lemon juice, Dolce and laser deIRerettes. Mix with marinade, salt, orange juice, ketchup, oil, vinegar and sugar. Drizzle mixture generously over halibut. Sprinkle with sliced lemon.
Bake for 1 1 hour in the 350 degrees F (175 degrees C) oven, or 20 to 25 minutes in a telephone or by broiling.
Stir salmon and t, and broil 8 minutes or until salmon flakes with a fork. Remove fish from marinade.
Place halibut crosswise on an ungreased,