Halibut Baked With Herbs Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 Portions: halibut steaks OR-,
1: 2 lb. fillet,
3 tbsp: Butter or margarine, cut up
3 tbsp: Lemon juice,
HERB MIX NO. 1
1 tsp: Onion flakes, rehydrated and drained
1 tsp: Dry mustard,
1/2 tsp: Oregano leaves,
1/4 tsp: Marjoram leaves,
1 tsp: Paprika,
1 dash: Pepper,
HERB MIX NO. 2
1/2 cup: Rice chex, crushed finely
1/2 cup: Instant potato flakes,
1/3 cup: Grated parmesan cheese, freshly grated
1 tsp: Sweet basil,
1/2 tsp: Garlic powder,
1/4 tsp: Pepper,
1 tbsp: Parsley flakes,
1/4 tsp: Paprika,
Directions:
Wipe fish with a damp cloth, dot with butter, and sprinkle lemon
juice over all. Use either of the spice mixes shown below.
Herb Mix No. 1: Prepare onions and sprinkle over the top of the fish.
Combine the remaining herbs/spices and sprinkle on halibut. Let stand
for 10 minutes to absorb the flavors. Bake at 350 F. for 20 minutes
or until fish flakes easily with a fork. Serves 6.
Herb Mix No. 2: Mix all ingredients together well. Sprinkle over
fish; use only enough to lightly cover fish or it will taste dry.
(The remaining mix will store well in a tightly covered jar in the
refrigerator.) Bake at 350 degree F. for 20-30 minutes or until fish
flakes easily with a fork. Do not overbake or it will dry out. Serve
garnished with lemon wedge and parsley sprigs.
Source: Alaska Seafood Cookbook Reprinted by permission from the
Alaska Seafood Marketing Institute
Source from luhu.jp
juice over all. Use either of the spice mixes shown below.
Herb Mix No. 1: Prepare onions and sprinkle over the top of the fish.
Combine the remaining herbs/spices and sprinkle on halibut. Let stand
for 10 minutes to absorb the flavors. Bake at 350 F. for 20 minutes
or until fish flakes easily with a fork. Serves 6.
Herb Mix No. 2: Mix all ingredients together well. Sprinkle over
fish; use only enough to lightly cover fish or it will taste dry.
(The remaining mix will store well in a tightly covered jar in the
refrigerator.) Bake at 350 degree F. for 20-30 minutes or until fish
flakes easily with a fork. Do not overbake or it will dry out. Serve
garnished with lemon wedge and parsley sprigs.
Source: Alaska Seafood Cookbook Reprinted by permission from the
Alaska Seafood Marketing Institute
Source from luhu.jp