Halibut Domenica

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Halibut fillets 1/2" thick
1/2 cup	118ml	Dry white wine or chicken broth
1 tablespoon	15ml	Lemon juice
		Sauce
1/2 lb	227g / 8oz	Mushrooms - thinly sliced
1/2 lb	227g / 8oz	Onion - chopped (medium)
4 tablespoons	60ml	Butter
4 tablespoons	60ml	Flour
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Fish liquid - from above
1 cup	237ml	Milk
1/4 teaspoon	1.3ml	Thyme
1 cup	146g / 5.1oz	Shredded Monterey Jack cheese
		Paprika or dill weed - to taste

Recipe Instructions

Arrange halibut in a shallow baking dish. Pour 1/2 cup dry white wine (or chicken broth), and 1 tablespoon lemon juice over fish. Cover and bake in a 400 degree oven for approximately 10 minutes. Let cool slightly. Drain fish liquid into a measuring cup. Add additional wine or water to make one cup of fish liquid.

Sauce: Saute mushrooms, onions and thyme in 2 tablespoons butter. Set aside. Melt 2 tablespoons butter and blend 4 tablespoons flour to make a roux. On low heat, gradually blend in 1 cup of fish liquid and 1 cup of milk. Bring to boil, stirring constantly, and cook 1 or 2 minutes until thickened. Remove from heat, add mushroom mixture. Let cool.

Spoon sauce over halibut, covering completely. Scatter 1 cup shredded Monterey Jack cheese over halibut. Bake, uncovered, in a 400 degree oven for 10 to 12 minutes or until sauce is bubbling around edges and cheese has melted. Dust lightly with paprika or dill weed. Garnish with chopped chives if desired.

This recipe yields 6 servings.

Source:
Alaska Seafood Marketing Institute at http://www.alaskaseafood.org

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