"A wonderful halibut and cheese dish." — Mere Hurley
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shredded Cheddar cheese
shredded Monterey Jack cheese
dried dill weed
As I was preparing this, and again when we were eating it, hubs and I realized I had made this before (a variation of this recipe on this site) and that we loved it as much this time as the first. I don't know why this simple combination of cheese and mayo makes this so extraordinary and delicious, but it does. I didn't bother to soak the fish in milk first, which shouldn't be necessary if it's really fresh. I just seasoned it with pepato, an Italian fish seasoning of sea salt, pepper, lemon and orange zest, then sprinkled the cheese mixture with paprika to give it color. Unless your filets are really thick, I'd start off with less baking time--you can always give it a few minutes more, but fish can get overdone quickly.
I'm sorry but this just did not work for me. Maybe because I used medium-sharp chedder, but the combination with the halibut did not sit well. The unique flavor of the halibut was ruined. I've tried a similar recipe that used purely parmesan and it was much better.
I use to cook this when I worked for the officers club on Eielson AFB, Ak. We actually minced a small onion and added it to the mayo mixture. I believe they originally got the recipe from the Princess hotel in Fairbanks. i have only had this with halibut but I assume it would be tasty with other white fish.
I didn't have any Monterey Jack cheese, but this was GREAT with just the cheddar!! My husband fills the freezer with halibut every year and this will be a regular at our house! My 2 & 4 year olds ate every last bite! Thank you for this recipe.
This is one of my husband's favorite halibut recipes. Funny reading other reviewer -- the first time we had this was at the Officer's Club at Eielson AFB, and we called to find out what it was called so I could make it at home. I sometimes use light mayo and add garlic or garlic powder. It's very rich (and halibut is expensive if you're not catching it in Alaska yourself)so it's more of a special occasion dish now.
wow-this is a great recipe!!! i really recommend it!! i did soak mine in the milk & lemon juice mixture for a few hours, then rinsed..and i also cooked it in stoneware..it's also so easy to prepare. note ** the sauce makes a *great* spread for garlic bread as well...enjoy!!
Wow! So easy and so tasty!
I only used cheddar cheese and omitted the mustard, but, even so, this was delicious.
I rarely make the same recipe twice, but this will be a regular for sure.
I happened to buy haddock and didn't bother to soak the fish 1st. It tasted fine. I think you could put the topping on many different kinds of fish (scrod, etc.).
* 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: 387
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