While we frequently eat fish, most of the time it is salmon. That’s all on me. Eric likes a variety of fish. In an effort to broaden my fish-eating horizons, we recently purchased some halibut. Halibut has a mild, slightly sweet flavor and a slightly flaky, yet firm texture. Halibut is similar to flounder but has a meatier texture. They can often be prepared in similar ways.
Our first foray into preparing halibut at home was a baked recipe. The fish was covered with a mixture of butter, mayonnaise, Parmesan cheese, scallions, and lemon juice, with just a dash of pepper sauce. I was confident that we would both enjoy the dish, and we did.
Now that I am willing to partake of this sustainably harvested, large flatfish, I expect to experiment with more recipes using halibut in the future.
Parmesan Baked Halibut
Parmesan Baked Halibut (adapted from allrecipes.com) Total Time Required: 15 minutes, Prep Time: 5 minutes, Cook Time: 10 minutes, Makes: 4 – 6 servings
Ingredients:
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, softened
- 3 tablespoons mayonnaise
- 3 tablespoons chopped green onions
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1 dash hot pepper sauce
- 2 pounds skinless halibut fillets
- chopped dill for serving
Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to high. Place the halibut fillets on a greased, rimmed baking sheet. Broil the fish in the preheated oven until it flakes easily with a fork, about 8 minutes.
Broil the halibut.
Meanwhile, in a small bowl, mix together the Parmesan cheese, butter, mayonnaise, green onions, lemon juice, salt, and hot pepper sauce.
Combine the Parmesan, butter, mayonnaise, green onions, and lemon juice, with the seasonings.
Remove the fillets from the oven. Spread the Parmesan mixture over the top of them.
Spread the Parmesan mixture over the fish.
Return the fish to the oven and broil it until the topping is bubbly and lightly browned, about 2 more minutes. The halibut is done when an instant read thermometer inserted into the center reads 130º to 135ºF.
Cook the halibut to an internal temperature of 130º to 135ºF.
Serve immediately.
This is wonderfully delicious!
Leftover cooked halibut can be placed in a shallow, airtight container or wrapped tightly in foil and stored in the fridge for up to three days. Reheat it wrapped in foil in the oven at 300ºF for 10 minutes, or until heated through.
The likelihood of leftovers is slim, but just in case . . .
Looking forward to our next meal featuring halibut! ~Linda
Parmesan Baked Halibut (adapted from allrecipes.com) Total Time Required: 15 minutes, Prep Time: 5 minutes, Cook Time: 10 minutes, Makes: 4 – 6 servings
Ingredients:
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, softened
- 3 tablespoons mayonnaise
- 3 tablespoons chopped green onions
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1 dash hot pepper sauce
- 2 pounds skinless halibut fillets
- chopped dill for serving
Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to high. Place the halibut fillets on a greased, rimmed baking sheet. Broil the fish in the preheated oven until it flakes easily with a fork, about 8 minutes.
Meanwhile, in a small bowl, mix together the Parmesan cheese, butter, mayonnaise, green onions, lemon juice, salt, and hot pepper sauce.
Remove the fillets from the oven. Spread the Parmesan mixture over the top of them. Return the fish to the oven and broil it until the topping is bubbly and lightly browned, about 2 more minutes. The halibut is done when an instant read thermometer inserted into the center reads 130º to 135ºF. Serve immediately.
Leftover cooked halibut can be placed in a shallow, airtight container or wrapped tightly in foil and stored in the fridge for up to three days. Reheat it wrapped in foil in the oven at 300ºF for 10 minutes, or until heated through.