steveooo
09-20-2012, 07:30 PM
Not sure if I had posted this before, but we had it for dinner tonight and it is so tasty that I had to share. This is by far my favorite way to do halibut. My wife found the recipe online, and I don’t think we changed anything.
I'm sure there are a few guys around here that have some halibut in the freezer that they are looking for ways to cook it up.
I’ve never been much of a presentation guy, but I do consider myself a foodie. I do know that this was damn tasty.
Here are some pics.
http://i35.photobucket.com/albums/d154/bigsteveorr/file_zpsb89b10a6.jpg
Use the extra cream sauce to top the halibut after its off the grill.
http://i35.photobucket.com/albums/d154/bigsteveorr/file_zps4905079a.jpg
My favorite part of this is that some of the onions get torched. The onion flavor infuses the fish, plus you get some delicious onions to eat.
http://i35.photobucket.com/albums/d154/bigsteveorr/file_zps3febbda9.jpg
Here is the carnage.
http://i35.photobucket.com/albums/d154/bigsteveorr/file_zps7b114bd6.jpg
Here is the recipe. Super tasty.
Halibut with Cream Sauce
Ingredients
5 tablespoons butter or margarine, cubed
1 medium onion, sliced and separated into rings
1 1/2 pounds halibut (helps if it a certified California barn door)
3/4 cup mayonnaise
3/4 cup sour cream
3/4 teaspoon garlic powder
3/4 teaspoon seasoned salt
3/4 teaspoon dried basil
3/4 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1 cup shredded Parmesan cheese
Directions
Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion.
In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork. Or, bake in oven @ 400 for 20-23 min.
Steve
I'm sure there are a few guys around here that have some halibut in the freezer that they are looking for ways to cook it up.
I’ve never been much of a presentation guy, but I do consider myself a foodie. I do know that this was damn tasty.
Here are some pics.
http://i35.photobucket.com/albums/d154/bigsteveorr/file_zpsb89b10a6.jpg
Use the extra cream sauce to top the halibut after its off the grill.
http://i35.photobucket.com/albums/d154/bigsteveorr/file_zps4905079a.jpg
My favorite part of this is that some of the onions get torched. The onion flavor infuses the fish, plus you get some delicious onions to eat.
http://i35.photobucket.com/albums/d154/bigsteveorr/file_zps3febbda9.jpg
Here is the carnage.
http://i35.photobucket.com/albums/d154/bigsteveorr/file_zps7b114bd6.jpg
Here is the recipe. Super tasty.
Halibut with Cream Sauce
Ingredients
5 tablespoons butter or margarine, cubed
1 medium onion, sliced and separated into rings
1 1/2 pounds halibut (helps if it a certified California barn door)
3/4 cup mayonnaise
3/4 cup sour cream
3/4 teaspoon garlic powder
3/4 teaspoon seasoned salt
3/4 teaspoon dried basil
3/4 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1 cup shredded Parmesan cheese
Directions
Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion.
In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork. Or, bake in oven @ 400 for 20-23 min.
Steve