Favorite Halibut Casserole Recipes

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HALIBUT CASSEROLE



Halibut Casserole image

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

4 medium potatoes (unpeeled)
1 -1 1/2 lb halibut
1 teaspoon salt
pepper
1/2 teaspoon sage
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 lemon, juice and zest of
1/2 cup sour cream (I use low fat)
1/3 cup grated cheddar cheese

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



Favorite Halibut Casserole image

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

5 tablespoons butter, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 to 1/4 teaspoon white pepper
1-1/2 cups 2% milk
1 small green pepper, chopped
1 small onion, chopped
2 cups cubed cooked halibut (about 1 pound)
3 hard-boiled large eggs, chopped
1 jar (2 ounces) diced pimientos, drained
1/3 cup shredded cheddar cheese

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, CHARD AND POTATO CASSEROLE



Halibut, Chard and Potato Casserole image

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

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
Salt
freshly ground pepper
1 generous bunch Swiss chard 1 3/4 to 2 pounds, stemmed and washed
1 pound Yukon gold potatoes or fingerlings, scrubbed and sliced
1 cup flat-leaf parsley leaves, chopped 1/2 cup chopped
2 pounds Pacific halibut or Arctic char fillets
1/2 cup dry white wine

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 SUPREME



Halibut Supreme image

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

1 cup shredded Cheddar cheese
½ cup mayonnaise
½ cup sour cream
2 tablespoons all-purpose flour
1 ½ teaspoons lemon juice
1 tablespoon diced onion
⅛ teaspoon ground cayenne pepper
2 pounds halibut steaks

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

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