Halibut baked with herbs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Portions halibut steaks OR- | |
| 1 | 2 lb. fillet | |
| 3 | tablespoons | Butter or margarine; cut up |
| 3 | tablespoons | Lemon juice |
| 1 | teaspoon | Onion flakes rehydrated and drained |
| 1 | teaspoon | Dry mustard |
| ½ | teaspoon | Oregano leaves |
| ¼ | teaspoon | Marjoram leaves |
| 1 | teaspoon | Paprika |
| 1 | dash | Pepper |
| ½ | cup | Rice chex; crushed finely |
| ½ | cup | Instant potato flakes |
| ⅓ | cup | Grated parmesan cheese (freshly grated) |
| 1 | teaspoon | Sweet basil |
| ½ | teaspoon | Garlic powder |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Parsley flakes |
| ¼ | teaspoon | Paprika |
Directions
HERB MIX NO. 1
HERB MIX NO. 2
Wipe fish with a damp cloth, dot with butter, and sprinkle lemon juice over all. Use either of the spice mixes shown below.
Herb Mix No. 1: Prepare onions and sprinkle over the top of the fish.
Combine the remaining herbs/spices and sprinkle on halibut. Let stand for 10 minutes to absorb the flavors. Bake at 350 F. for 20 minutes or until fish flakes easily with a fork. Serves 6.
Herb Mix No. 2: Mix all ingredients together well. Sprinkle over fish; use only enough to lightly cover fish or it will taste dry.
(The remaining mix will store well in a tightly covered jar in the refrigerator.) Bake at 350 degree F. for 20-30 minutes or until fish flakes easily with a fork. Do not overbake or it will dry out. Serve garnished with lemon wedge and parsley sprigs.
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood Marketing Institute