Add Old World flavor to Pacific Albacore! A warming dish just right for fall can be simply prepared by baking Albacore with a tangy mixture of seasonal vegetables. In this recipe, cabbage and onions are sautéed with bacon, and then combined with carrots and a yogurt-sour cream mixture for spreading over Albacore before baking. The entire dinner can be conveniently cooked in the same dish. Serve this German-Style Albacore with crusty sourdough, hearty pumpernickel or freshly-baked cornbread:

1-1/2 pounds skinless Pacific Albacore loins cuts or steaks, 3/4 inch thick

4 slices bacon
1-1/2 cups coarsely chopped onion 
2 cups coarsely chopped cabbage 
1 teaspoon caraway seeds 
2 tablespoons lemon juice
1 teaspoon grated lemon peel 
1/3 cup coarsely grated carrots + 2 tablespoons grated carrots
2 tablespoons sour cream
2 tablespoons 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 425F for 13 minutes. DO NOT OVERCOOK! Albacore should be pink in center when removed from heat. Garnish with 2 tablespoons grated carrots.

Makes 4 servings.