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.
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 :
BAKED HALIBUT
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Cut the fish into 8-ounce pieces or two pieces per pound. Marinate in lemon in glass baking dish for 20-30 minutes. Drizzle olive oil and sprinkle paprika over all. Bake 10-15 minutes at 450 degrees F.
HALIBUT A LA BARIGOULE
Halibut is braised in white wine and flavored with bacon and carrots, a preparation known as "a la Barigoule" that was inspired by a Provencal peasant dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- In a saute pan with a lid, cook bacon over medium heat until crisp and brown, and fat is rendered, about 10 minutes. Transfer bacon to paper towels to drain. Discard all but 2 tablespoons rendered fat. Add shallots to pan. Cook until they caramelize, scraping brown bits from bottom, about 6 minutes. Add garlic; cook until soft, about 4 minutes more.
- Add carrots, thyme, salt, and pepper to pan; cook until just tender, about 9 minutes. Raise heat to high; slowly add wine and 3/4 cup water; stir to scrape up remaining brown bits, and cook until boiling. Reduce heat to medium; add halibut, and cover. Cook until fish is opaque and cooked through, about 8 minutes.
- Transfer fish to serving plate; discard thyme sprigs. Increase heat to high. Stir in parsley, adjust seasoning, and cook 2 to 3 minutes more. Spoon vegetables and sauce over fish; garnish with reserved bacon. Serve.
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
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