Wrangell Stuffed Halibut

Halibut Steaks are usually over

1-inch thick, but this Canadian fisherman’s recipe uses thinner steaks which are sandwiched together with a tasty stuffing. Serve with boiled new potatoes and spinach.

3 oz. plus

2 teaspoons butter

1 onion, chopped

2 celery stalks, trimmed and chopped

2 teaspoon salt

½ teaspoon dried tarragon

4 teaspoons chopped fresh parsley

2 oz. fresh white breadcrumbs 2 tomatoes, blanched, peeled and chopped 2×1 lb. thin middle-cut halibut steaks

Preheat the oven to hot 425 F (Gas Mark 7, 220 CC).

With the 2 teaspoons of butter, lightly grease a baking dish.

In a large frying-pan, melt 2 ounces of the remaining butter over moderate heat. When the foam subsides, add the onion and celery and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the salt, tarragon, parsley, breadcrumbs and tomatoes and cook, stirring constantly, for 1 minute or until the mixture is well coated with the butter. Remove the pan from the heat.

Place one of the halibut steaks on the bottom of the prepared baking dish. Using a spatula, spread the stuffing mixture on one halibut steak and place the second steak on top of the stuffing.

In a small saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat. With a pastry brush, brush the fish with the melted butter.

Cover the baking dish with aluminium foil and place it in the oven. Cook for 20 minutes or until the fish flakes easily when tested with a fork.

Remove the dish from the oven. Cut the halibut into serving pieces and serve at once.

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