Week 37 - I Wish I Had a Halibut Pond

I took this recipe from a library book early in the year and I had been dying to make it ever since. I kept putting it off because of the price of halibut but finally sucked it up this week since it could be the last expensive meal we eat for a very long time.

The name on this is a little misleading - I was picturing halibut cooked a la chicken parmesan but that is not the case. There's not enough parmesan to form nice, thick bubbly cheese layer on top (although I suppose one could add more if one so desired). Also, I spooned the sauce on pretty thick since that's what the recipe said and it was a little too much for Brian. The mayo really dominates so I would cut back on that and do a more minimal layer of sauce.

On the plus side, I LOVE halibut and wish that they could live in a pond in my backyard so I could eat them. I don't like very many fish and can't afford to buy this one too often so in that respect it was a real treat. We served it with baked potatoes and salad and overall it was a hearty, satisfying meal.

BAKED HALIBUT PARMESAN

Source: Not Your Mother's Weeknight Cooking

4 halibut steaks (about 2 lbs.) - 1/2 C. sour cream - 1/3 C. grated parmesan - Pinch of dried dillweed - Paprika for sprinkling - Salt and pepper - 1/4 C. mayonnaise - 1 T. dry white wine - 2 T. unsalted butter, melted - 1 lemon, cut into 8 wedges

Preheat oven to 375 degrees. Line a 9x13-inch baking dish with parchment paper and spray it with nonstick spray. Place steaks in a single layer and season with salt and pepper.

Whisk to combine sour cream, mayo, Parmesan, wine, dillweed and butter. Cover the fish evenly with a thick coating of the sauce and sprinkle with dusting of paprika. Bake for 20-25 minutes or until fish loses its translucency and flakes with a fork. Serve with the lemon wedges.