Halibut Au Gratin Recipe 45

Steps:

• Place halibut in a baking dish and sprinkle with celery, onion, salt, pepper, water and lemon juice. Bake at 450 degrees for 20 minutes. In a saucepan, melt the butter and add flour and milk. Stir until thickened. Add cheese and some salt and pepper. Heat until cheese is melted. Pour over halibut and bake for 10 to 15 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
• Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.
• Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.

Steps:

• Arrange halibut on rack in skillet with a little water top with onion slices and bay leaves. Cover steam for 30 minutes. In meantime, melt butter or margarine in medium saucepan, stir in flour and add milk. Add salt and pepper to taste. Stir and cook until sauce thickens and becomes smooth. Add cheese stir until melted. (If mild Cheddar cheese is used, add a pinch of mustard and a little more salt to bring out cheese flavor.) Separate fish into serving-size pieces place in buttered 2-quart casserole. Pour over cheese sauce sprinkle with buttered crumbs. Bake at 350 degrees F. for 30 minutes or until bubbling hot.

Steps:

• Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
• Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
• Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
• As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
• When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
• Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
• Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.

Steps:

• Preheat oven to 400°F.
• Place fish on a well greased sheet of heavy-duty aluminum foil.
• Sprinkle with salt, pepper, lemon juice, and wine.
• Combine walnuts, grated cheese, and milk, spread on the top of the fish.
• Sprinkle with bread crumbs and dot with butter.
• Wrap the fish tightly in foil, sealing the ends and top with double folds.
• Bake for 25-30 minutes or until the fish is tender and flaky.

Steps:

• Heat oven to 400 degrees.
• Place frozen fish in ungreased baking dish, 9x9x2 inches.
• Sprinkle with salt and oregano.
• Mix onions, bread crumbs, cheese and butter; spread on fish.
• Pour sauterne into baking dish.
• Bake uncovered until fish flakes easily with fork, about 30 minutes.