Recipe by Barbie
"I credit this recipe to a deceased friend who had a knack for creating great meals. This is my favorite way to eat halibut and great dish to serve with crusty bread and salad for a company-ready meal."
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halibut steak, 1 1/2-inch thickness
chopped green onions
ground white pepper
dried dill weed
grated Parmesan cheese
The green onions and parmesan definitely gave this halibut a very nice pleasing flavor but there really was no point to adding the dried dill. Dill has little or no flavor after being cooked for that long a period of time and especially so when using dried dill. I suggest using two or three pinches of chopped fresh dill weed instead. Also, a word of caution about placing a baking dish under a broiler and especially if it's Pyrex brand because they often cannot withstand that high of heat and will shatter even if it had already been at oven temperatures. I learned that first hand and felt like a fool when reading the bottom of my other Pyrex baking dish afterwards; "No Stove Top - No Broiler". It took not only losing a baking dish but also all the yummy food that was in it :-( ********** I am adding an answer to RckyMtnGirl's question of how someone could have originally rated this recipe on March 3rd but she didn't see the recipe posted until March 6th. Well, it was originally posted early Saturday morning of the 3rd and I tried it that afternoon ;-)
Okay so Halibut is hard to find right now so I subbed cod.
Also after reading the reminder that Pyrex should not be broiled I decided to just add the parm right into the sauce and not broil it at all. I also added more dill.
It was amazing. So good that I am making it again tonight and will add afew scallops to try.
Thank you for sharing your friend's recipe.
I am sorry for your loss and will always make this in her honor.
Here's to Chele!
how does someone rate this recipe when it was just posted brand new today, 3/6/12? i don't understand. the recipe sounds wonderful! i can't wait to try it.
Awesome! Will make again. P.S., One reviewer said there was no point in using dried dill? You could definitely taste it. In fact, it was a definining flavor of the dish.
I was in a hurry so didn't measure anything. Substituted plain yogurt for sour cream and only broiled until cheese was melted, not browned (because, again, I was in a hurry!). Anyway, it had a nice flavour with the green onions and parmesan. Our family loved it!
I dont cook, so when I do, my guy gets a worried look on his face. No worries here, he LOVED IT!!!
Absolutely loved it. Subbed low fat sour cream and parmesean. This will become a standard in my house!
Love this recipe and have used a similar one for years. I use a foil lined broiler pan and then put the halibut w/sauce (I substitute plain yogurt for the sr. crm.)on the broiler rack. That way you can move under the broiler w/no fear of exploding pyrex. Ymmmmy, moist.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 216
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