Garlic-roasted alaska halibut
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | eaches | Red new potatoes ( about |
| 1 1/2 lbs) | ||
| 12 | eaches | Cloves garlic with skins |
| 1 | each | Medium green bell pepper, |
| Seeded and cut into 1 inch | ||
| Strips | ||
| 1 | each | Medium red bell pepper, |
| Seeded and cut into 1 inch | ||
| Strips | ||
| 1 | each | Medium red onion, peeled |
| And cut into wedges | ||
| Salt and black pepper | ||
| Garlic-Rosemary butter | ||
| 4 | eaches | Halibut steaks, 4-6 oz each |
| Optional: lemon wedges | ||
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Melted butter |
| 1 | tablespoon | Chopped fresh rosemary or |
| 1 | teaspoon | Dried rosemary |
| 4 | eaches | Garlic cloves, pressed |
Directions
INGREDIENTS
GARLIC ROSEMARY BUTTER
PREPARATION
Garlic Rosemary Butter: Whisk together all ingredients till combined.
Halibut: Place vegetables on a baking sheet. Season with salt and pepper. Drizzle with half of the Garlic-Rosemary butter. Toss to coat well. Bake at 450 degrees on upper shelf of oven for 20 minutes or until starting to brown.
Stir with a spatula and move to bottom shelf of oven Meanwhile, season halibut steaks with salt and pepper and brush with remaining Garlic-Rosemary butter. Place on a baking sheet or broiling pan and place on upper shelf of oven. Bake 10 minutes (15 to 20 minutes if using frozen fish) per inch of thickness, measured at thickest part or until fish flakes when tested with a fork. Remove halibut and vegetables from oven when done. Serve with lemon wedges if desired.
Source: Alaska Seafood Marketing Institute : The Omaha-World Herald, February 26, 1997 MM-format by Leonard Smith