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Thread: Halibut Tonight

  1. #1
    Pond Popper
    Join Date
    Mar 2014
    Southern Ohio

    Halibut Tonight


    Baked @ 350 for 25 min covered with foil and drizzle a lil olive oil on top.


    1/2 cup Non fat Greek yogurt
    Juice of one lemon
    1 tsp white vinegar
    2 tsp. dry dill
    1 tsp garlic powder
    salt and pepper to taste
    1/4 cup olive oil
    whisk all together

    Set sauce in frige for 30 min.

    Serve fish hot, sauce cold

  2. #2
    try a a little terragon or dill weed on top just the best.

  3. #3
    SR Hunter
    Join Date
    Oct 2012

    3 tbsp. butter
    1 tbsp. onion, finely chopped
    1 tbsp. green pepper, finely chopped
    1 1/2 tbsp. flour
    1/3 c. broth in which fish was cooked
    3/4 c. milk
    1/2 tsp. dry mustard
    Salt & pepper
    2 hard cooked eggs, chopped

    Combine water, lemon, wine, 1/4 cup onion, bay leaf, peppercorns, and 1 teaspoon salt in heavy skillet; bring to a boil. Wrap salmon steaks in cheesecloth; secure. Place in boiling stock; cover. Reduce heat to low; cook 10 minutes. Drain; keep warm while making sauce. Melt 3 tablespoons butter in small saucepan. Add 1 tablespoon onion and green pepper; saute 3 minutes. Add flour; cook, stirring constantly, until bubbly. Stir in fish stock, milk, mustard, salt, and pepper; cook, stirring constantly, until thickened. Stir in eggs. Serve. Makes 4 servings.

    Can add tarragon or dill.
    Yankee in the woodpile

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