SEAFOOD BAKE FOR TWO
A quick, easy and delicious way to make a romantic seafood dinner!
Provided by MICHELLE0011
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper.
- Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.
Nutrition Facts : Calories 391.7 calories, Carbohydrate 3.9 g, Cholesterol 231.4 mg, Fat 16.1 g, Fiber 0.2 g, Protein 48 g, SaturatedFat 8 g, Sodium 465.8 mg, Sugar 0.6 g
BAKED HALIBUT
Make and share this Baked Halibut recipe from Food.com.
Provided by MizzNezz
Categories Halibut
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place fillets in 11x7 in.
- baking pan.
- Combine all other ingredients and sprinkle over fish.
- Bake at 350* for 25 minutes.
BAKED HALIBUT
I got this easy baked halibut recipe from Sandy Schroth of the Puffin Bed & Breakfast in Gustavus, Alaska. -Edward Mahnke, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place halibut in a greased 13x9-in. baking dish. Combine sour cream, cheese, butter, dill, salt and pepper; spoon over halibut. , Cover and bake for 20 minutes. Uncover; sprinkle with paprika. Bake until fish just beings to flake easily with a fork, 10-15 minutes.
Nutrition Facts : Calories 378 calories, Fat 20g fat (11g saturated fat), Cholesterol 146mg cholesterol, Sodium 545mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 45g protein.
HALIBUT SUPREME
This recipe keeps halibut moist beyond belief! The sauce is delightfully rich, but not overpowering, with just a slight kick to it.
Provided by motherof5
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 4 g, Cholesterol 88 mg, Fat 29.7 g, Fiber 0.1 g, Protein 38.3 g, SaturatedFat 10 g, Sodium 338.8 mg, Sugar 0.5 g
HEAVENLY HALIBUT
Rich, cheesy topping goes perfectly with mild flavored halibut.
Provided by chellebelle
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven broiler. Grease a baking dish.
- In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
- Arrange the halibut fillets in the prepared baking dish.
- Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 0.9 g, Cholesterol 58 mg, Fat 13.9 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 5.5 g, Sodium 281.7 mg, Sugar 0.2 g
FAVORITE HALIBUT CASSEROLE
I've been using this recipe since my college days. I even took it to Western Samoa when I was teaching school there. You can substitute any whitefish for the halibut.-Gayle Brown, Millville, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt 4 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; cover and set aside. , In a small skillet, saute green pepper and onion in remaining butter until tender. Stir into white sauce. Add the halibut, eggs and pimientos., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 15-20 minutes or until bubbly.
Nutrition Facts :
HALIBUT CASSEROLE
This is from a clipping i cut out years ago by MME Jehane Benoit. Filling comfort food. Just add a salad and you are set to go/
Provided by conniecooks
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes till done.
- Peel and slice thinly.
- Spread in the bottom of a 1 1/2 quart casserole that has been lightly treated with cooking spray.
- Place Halibut in a saucepan with salt, pepper and sage.
- Cover with boiling water. Simmer on medium 15 minutes.
- Drain break in pieces and spread over potatoes.
- Melt butter in a small saucepan.
- Stir in flour and cook and stir a minute till flour looses its rawness.
- Gradually whisk in milk (it must boil to thicken ).
- When sauce has thickened add lemon juice, zest and sour cream, mix well.
- Pour over fish and top with grated cheese.
- Bake at 375° 10 - 15 minutes.
HALIBUT ENCHILADAS
North meets south of the border in this dish. I roll our local Alaskan halibut into tortillas. It's one of my most requested recipes and a mainstay for potlucks and wedding buffets. -Carole Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Place fillets on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, in a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. , Flake fish with 2 forks; set aside. In a large bowl, combine the hot enchilada sauce, green enchilada sauce, sour cream, mayonnaise, chiles, onion mixture and fish. Spread 1/2 cup mild enchilada sauce into each of 2 greased 13x9-in. baking dishes. Sprinkle each with 1 cup cheese. , Place a heaping 1/3 cup halibut mixture down the center of each tortilla. Roll up each and place seam side down over cheese. Pour remaining sauce over top. , Cover and bake at 350° for 30 minutes. Sprinkle with the green onions, olives and remaining cheese. Bake, uncovered, for 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 658 calories, Fat 40g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1552mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 40g protein.
HALIBUT, CHARD AND POTATO CASSEROLE
This is based on a comforting Majorcan dish that is traditionally made with hake, a fish that isn't as easy to find here as halibut or Arctic char, both of which I've used for the dish. Pacific halibut is the type that gets the Environmental Defense Fund's highest rating. Make sure to cover this tightly so the fish doesn't dry out. An hour seems like a long time to cook fish, but the fish is well insulated and won't dry out.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Oil a heavy lidded casserole or Dutch oven.
- Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring often, until tender, about 5 minutes, and stir in the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Stir in the tomatoes and salt and pepper to taste. Bring to a simmer and cook, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down slightly and smell fragrant.
- Meanwhile, steam the chard for 2 to 3 minutes, until just wilted. Rinse briefly with cold water, squeeze out excess water, and chop coarsely.
- Place a spoonful of the tomato sauce in the bottom of the casserole. Season the potato slices with salt and pepper and arrange in a layer in the bottom of the casserole.
- In a large bowl toss together the chard, salt and pepper, and parsley. Lay half of this mixture over the potatoes. Season the fish fillets with salt and pepper and lay on top of the chard. Pour half the tomato sauce over the fish. Top with the remaining chard mixture and pour on the remaining tomato sauce. Pour in the wine and drizzle on the remaining olive oil. Cover tightly and place in the oven.
- Bake 1 hour, until the potatoes are tender. Serve hot or warm.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 982 milligrams, Sugar 4 grams
HALIBUT, CHARD AND POTATO CASSEROLE
This recipe is based on a traditional Majorcan dish. Make sure, during cooking, that the dish is tightly covered to ensure the fish does not dry out. From Martha Rose Shulman, "The Very Best of Recipes for Health."
Provided by threeovens
Categories Halibut
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat ove to 350 degrees F; oil a heavy casserole or oven safe Dutch oven.
- In a medium skillet, heat 1 tablespoon olive oil, over medium heat, and cook onion, stirring often, until tender, about 5 minutes.
- Stir in the garlic, cook 30 seconds; stir in tomatoes, with juice, and season with salt and pepper.
- Bring to a simmer, stir often, and cook 10 to 15 minutes.
- Meanwhile in another pot, steam chard, until just wilted, 2 to 3 minutes; rinse with cold water, squeeze out excess water, and chop coarsley.
- Place a spoonful of the tomato sauce in the bottom of the casserole; season potatoes with salt and pepper and arrange, in a layer, in the bottom of the casserole.
- In a large bowl, toss together the chard, salt and pepper, and parsley.
- Spread half of this mixture over the potatoes; season the fish with salt and pepper and lay them on top of the chard.
- Pour half the tomato sauce over the fish, then top with the remaining chard mixture.
- Pour over the remaining tomato sauce, add in the wine, drizzle all with the remaining olive oil.
- Cover tightly and bake until the potatoes are tender, one hour.
- NOTES: Can be served hot or warm. Tomato sauce can be made up to three days ahead of serving. The entire casserole can be assembled several hours before baking (refrigerate).
Nutrition Facts : Calories 308.9, Fat 7.1, SaturatedFat 1.2, Cholesterol 74.2, Sodium 398.9, Carbohydrate 25.9, Fiber 4.9, Sugar 4.9, Protein 33
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