Creamy Baked Halibut with Oven Roasted Asparagus
Kelly and the kids finished up the Western Hunt Expo in SLC today. It was great to see so many of you and talk about fishing. It always gets us excited as we talk all things Waters Edge and Elfin Cove.
Because I didn’t go to the show, I decided I would make them something filling for dinner; I knew they would be hungry. I was feeling like fish and found this gem…Nik and Jake requested this be the only way we have halibut for the foreseeable future. I’d say that is a testament to the delicious nature of this recipe.
I will jump right into the recipe, so simple and delicious. One thing to note, I cut my fillets the same thickness to ensure even cooking. Keep track of your fish as it cooks; because my fillets were only about 1 inch thick, they only took about 8 minutes to cook. One last thing, I doubled the recipe and the only reason the pan wasn’t licked clean was because I wouldn’t let them…seriously that good! I may have to try the sauce on cardboard…
I with oven roasted asparagus (recipe below) and a loaded baked potato.
~ Enjoy, Momma Mary
Ingredients
½ Cup shredded Parmesan
¼ Cup Butter, softened to room temperature *mine was ½ melted
3 TBS Mayonnaise
2 TBS Lemon Juice
¼ tsp Salt
2 dash Hot Sauce
1 clove Garlic minced
3 green Scallion diced (green onion)
2 pounds skinless halibut fillets
Fresh cracked Black Pepper
Instructions
1. Preheat oven to 425 degrees
2. Combine parmesan cheese, butter, mayonnaise, lemon juice, salt, hot sauce, minced garlic and scallions. Set aside.
3. Line a rimmed baking sheet with foil or a silicone mat, lightly coat with nonstick spray. Arrange halibut fillets on the prepared pan in a single layer, lightly salt and pepper.
4. Bake until halibut is just opaque and the flesh flakes easily when cut with a fork, about 10 minutes.
5. Remove from oven and spread the top of the fillets with the mayonnaise mixture.
6. Place under the broiler for about 2 minutes or until the topping is bubbly and golden brown. **Watch it very closely
7. Garnish with cracked pepper and diced scallion **I didn’t do this because my crew was starving, ha!
8. Serve with roasted Asparagus and lemon wedges.
Oven Roasted Asparagus
1 bunch fresh Asparagus, rough woody ends cut off
3 TBS extra virgin Olive Oil
1 clove garlic minced *I sprinkled lightly with garlic powder instead, worked great.
½ tsp Kosher Salt
½ tsp pepper
Lemon Juice
1. Preheat oven to 425 degrees F
2. Toss the asparagus with the olive oil, garlic, salt and pepper. Arrange in a single layer on baking sheet.
3. Bake until just tender, 12-15 minutes. **If your asparagus is thin reduce the cooking time to 8-10 minutes.
4. Drizzle with lemon juice and serve.
P.S. Sorry only 1 picture, I didn’t know if this recipe was going to measure up. It was so delicious that by the time I thought to take a picture it was all gobbled up and no one wants to see my messy plate!
Comentarios