Phyllo Baked Sauerkraut Halibut Recipes

PHYLLO-WRAPPED HALIBUT FILLETS WITH LEMON SCALLION SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
• Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
• Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
• Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

PHYLLO-WRAPPED HALIBUT

Steps:

• In a large nonstick skillet lightly coated with cooking spray, saute spinach and red pepper until tender. Add 1/2 teaspoon lemon pepper and lemon juice. Remove from the heat; cool., Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; brush with butter. (Until ready to use, keep phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Layer remaining phyllo over first sheet, brushing each sheet with butter. Cut stack in half widthwise. , Place a halibut fillet in the center of each square; sprinkle with salt and pepper. Top with cheese and spinach mixture. Fold sides and bottom edge over fillet and roll up to enclose it; trim end of phyllo if necessary. Brush with remaining butter; sprinkle with remaining lemon pepper. , Place seam side down on prepared baking sheet. Bake at 375° for 20-25 minutes or until golden brown.

PHYLLO BAKED SAUERKRAUT HALIBUT

Steps:

• Defrost the phyllo pastry but don't open it until your fish is ready. Preheat oven to 350°F.
• First pat fish dry with paper towels and salt and pepper each side. Place one cup Claussen Sauerkraut on each fillet. On top of the sauerkraut arrange the 1/4 cup diced tomato on each fillet...then set them aside.
• Now the phyllo...remove one sheet at a time and brush with butter (protecting the rest from drying out) and then repeat so that you have 4 layers put together. Place a fillet on one end of the pastry and roll up folding in sides (like a burrito) then place on a lightly oiled cookie sheet. Repeat with each fillet. I usually brush each with a little more butter.
• Bake until the pastry is golden (about 12 to 15 minutes depending on your oven and the thickness of fillets). A splash of lemon juice or malt vinegar if you wish and you're good to go.

BAKED HALIBUT RECIPE BY TASTY

Steps:

• Preheat the oven to 300°F (150°C).
• On a cutting board, pat the halibut dry with paper towels. Drizzle the olive oil over the halibut, using your hands to rub it all over. Season the halibut with the salt and pepper.
• Transfer the halibut to a 9 x 13-inch baking dish and arrange the lemon slices on top of the fish.
• Bake until the halibut is just cooked through and easily flakes when nudged with a fork, 25-30 minutes.
• Enjoy!

BAKED SAUERKRAUT

Steps:

• Melt butter and bacon drippings if using in a large frypan.
• Swirl to mix.
• Add onion and apples, saute until nearly tender.
• Combine with sauekraut in a large mixing bowl.
• Stir in crushed tomatoes, undrained, brown sugar, wine and hot sauce.
• Stir well and turn into a 13 x 9 inch baking dish.
• Cover tightly and bake at 325f degrees 1 hour.
• Uncover and bake 30 to 45 minutes more.