Last season’s ocean fishing continued to produce, and now is a good time to make sure some of that great eating bottom fish doesn’t get lost in the back of the freezer.
While this recipe was prepared with halibut, lingcod and other bottom fish work just as well.
Due to its lean nature, halibut can be a tricky fish to cook. Just an extra minute on the heat will dry it out, compromising flavor and texture. Baking in a flavorful, creamy sauce takes the guesswork out of the equation while producing a comfort food you will want to make again and again.
INGREDIENTS
- 1.5 pounds halibut
- 3 tablespoons butter
- 8 ounces mushrooms, sliced
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon salt
- 3 tablespoons flour
- 1 cup peas
- 1 cup chicken stock
- 1/2 cup half & half
- 1 tablespoon sherry
- 1/2 teaspoon pepper
TOPPING
- 1/4 cup butter
- 2/3 cup breadcrumbs
- 1/2 cup French fried onions
Prepare topping by melting butter in a small skillet and mixing with breadcrumbs and French fried onions. Set aside to cool. Cut fish into bite-sized chunks and place in a single layer in a heavily buttered oven-safe casserole dish. In a large, dry skillet, sweat mushrooms on medium heat 4-5 minutes. In a small bowl, combine chicken stock, half & half and sherry. Add butter, garlic, pepper and salt to the skillet and sauté 2 minutes. Sprinkle flour over mushrooms and sauté another minute. Increase heat to high and slowly add liquid mixture, stirring constantly. Once sauce begins to bubble and thicken, remove from heat and add peas. Add more salt to taste if desired. Pour sauce over halibut and top with breadcrumb layer. Bake 20 minutes in a preheated 350º oven.
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