Chele's Halibut Recipe - Allrecipes.com
Chele's Halibut Recipe
  • READY IN 35 mins

Chele's Halibut

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Grease the inside of a 9x13-inch baking dish with butter.
  3. Place halibut in the prepared baking dish.
  4. Mix sour cream, green onions, butter, salt, white pepper, and dill in a bowl.
  5. Spread sour cream mixture over halibut.
  6. Bake halibut in preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
  7. Remove halibut from the oven and sprinkle with Parmesan cheese.
  8. Place oven rack about 6 inches from broiler heat source and turn on oven's broiler.
  9. Place under preheated broiler and broil until cheese is lightly browned, 2 to 3 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2012

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 ;-)

 
Most Helpful Critical Review
Jun 30, 2014

We didn't care for this at all. The sour cream mixture got weird and separated when it cooked and just looked unappealing. I followed the recipe exactly and also didn't care for the flavor combinations. I won't be making this again.

 
Mar 10, 2012

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!

 
Mar 06, 2012

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.

 
Feb 17, 2013

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.

 
Apr 17, 2013

I dont cook, so when I do, my guy gets a worried look on his face. No worries here, he LOVED IT!!!

 
Mar 26, 2012

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!

 
Jan 02, 2013

Absolutely loved it. Subbed low fat sour cream and parmesean. This will become a standard in my house!

 

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Nutrition

  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 3.9 g
  • 1%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 53.3 g
  • 107%
  • Sodium
  • 593 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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