Author Topic: Halibut Parmesan (for 'but or any quality white fish with filets 3/4" or better)  (Read 4217 times)

Offline tananaBrian

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Halibut Parmesan

Servings: Two 6-oz filets (double the recipe for larger filets)

2 Tbs butter, melted
1 Tbs finely chopped onion
1 tsp finely chopped chives
1 Tbs mayonnaise
1/4 to 1/2 cup grated parmesan cheese (dry, not fresh)

2 six ounce 3/4" thick halibut steaks (yes I know this is small)
2 Tbs lemon juice (fresh is best)
1 Tbs Lea & Perrins Marinade for Chicken (was White Wine Worcestershire sauce)
Black pepper

Combine melted butter, onion, chives, and mayonnaise. Stir in enough
dried grated parmesan cheese until mixture thickens, usually 1/4 to
1/2 cup of the cheese. Mix well and set aside.

Put fish in a glass broiler-proof baking pan. Mix the lemon juice
and white wine Worcestershire sauce together and brush the fish with
it. Don't miss the edges (you can skip coating the skin), then pour
the rest in the pan around the fish (if any is left over). Sprinkle
the filets liberally with black pepper (to taste).

Broil for 8 minutes (longer if steaks are thicker)

Remove from oven, spread cheese mixture over all exposed white meat,
including all edge areas other than skin. Return to the oven and
broil until the cheese mixture starts to brown, about 3 minutes.

« Last Edit: August 16, 2008, 03:08:36 PM by tananaBrian »
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