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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe was one of those selected, from among the many entries tested and judged, to be in the 1986 promotional Alaska Seafood Cookbook . Ingredients:
1 1/2 lbs halibut fillets, 1/2-inch thick |
1/2 cup dry white wine or 1/2 cup chicken broth |
1 tablespoon lemon juice |
1/2 lb mushroom, thinly sliced |
1/2 medium onion, chopped |
4 tablespoons butter |
4 tablespoons flour |
1/2 teaspoon salt |
1 cup fish liquid, reserved from cooking the fish |
1 cup milk |
1/4 teaspoon thyme |
1 cup shredded monterey jack cheese |
paprika or dill weed, to taste |
Directions:
1. Arrange halibut in a shallow baking dish.
2. Pour 1/2 cup dry white wine (or chicken broth), and 1 tablespoon lemon juice over fish.
3. Cover and bake in a 400 degree oven for approximately 10 minutes.
4. Let cool slightly.
5. Drain fish liquid into a measuring cup.
6. Add additional wine or water to make one cup of fish liquid.
7. Sauce:
8. Saute mushrooms, onions and thyme in 2 tablespoons butter.
9. Set aside.
10. Melt 2 tablespoons butter and blend 4 tablespoons flour to make a roux.
11. On low heat, gradually blend in 1 cup of fish liquid and 1 cup of milk.
12. Bring to boil, stirring constantly, and cook 1 or 2 minutes until thickened.
13. Remove from heat, add mushroom mixture. Let cool.
14. Spoon sauce over halibut, covering completely.
15. Scatter 1 cup shredded Monterey Jack cheese over halibut.
16. Bake, uncovered, in a 400 degree oven for 10 to 12 minutes or until sauce is bubbling around edges and cheese has melted.
17. Dust lightly with paprika or dill weed.
18. Garnish with chopped chives if desired.
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