Saturday, May 7, 2016

Halibut with Parmesan, Cream Cheese & Chives

Fresh halibut can kind of take your breath away.... more than once actually!
Once when you buy it and see how much it is per pound, and once again when you taste it.  We made this at home last week for our anniversary with a nice crisp bottle of white wine and a green salad. Perfectly delicious and perfectly easy when I'd rather be visiting with my sweetie of 31 years instead of cooking.

While fresh fish as wonderful as halibut can be terrific just baked with lemon and butter, this topping was delicious and didn't over power the fish.  The firm texture of halibut is a great partner to a creamy flavorful top.

This one is so easy, you can make it for your Mom, because it is Mom's day tomorrow!
Happy Mom's to all my friends out there.  I hope it is the happiest of days.

Serves 4

4 fillets of halibut, about 8 oz per
1 Tbsp butter, melted
1/2 lemon, juiced
Salt and Pepper 

4 Tbsp cream cheese
1 Tbsp mayo
1 Tbsp fresh chives, minced
1/2 Tbsp fresh basil, minced
1 Tbsp sun-dried tomatoes, minced
1/2 cup parmesan, freshly grated 
Salt and Pepper 

Preheat oven to 450
Cut halibut into fillets, add to a baking pan coated with a little oil.  Squeeze 1/2 lemon over the top of the fish.Salt and pepper, halibut and drizzle with a tablespoon of melted butter. 

Bake for 6-7 minutes in the 450 degree oven.

While that is baking, make topping by mixing the cream cheese, mayo chives, basil, sun-dried tomatoes and Parmesan cheese.  Take the fish out of the oven and carefully top each fillet with some of the topping.  Add back to the hot oven and back another 6-7 minutes.  You can also broil the top for 1-2 minutes to get a little more color too, but watch it, the topping can slide off when it gets too hot.

I did this recipe in a similar way with salmon in this link here.

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