Best 10 Halibut Au Gratin Recipes

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Embark on a culinary journey to savor the exquisite flavors of halibut au gratin, a classic French dish that combines the delicate texture of halibut with a rich, creamy sauce and a golden-brown gratin crust. This article presents a collection of meticulously crafted recipes that guide you through the process of creating this elegant dish, ensuring a perfect balance of flavors and textures.

From the classic halibut au gratin recipe, featuring a velvety béchamel sauce and a crispy breadcrumb topping, to variations that incorporate unique ingredients and cooking techniques, this article offers a diverse selection of recipes to suit every palate. Discover the delightful combination of halibut and Gruyère cheese in the Halibut en Croûte recipe, where the fish is encased in a flaky puff pastry crust. Indulge in the aromatic flavors of the Provençal Halibut Au Gratin, where the sauce is infused with herbs de Provence and white wine.

For those seeking a lighter option, the Halibut Florentine Au Gratin incorporates spinach and artichoke hearts into the gratin mix, creating a vibrant and flavorful dish. Seafood lovers will delight in the Halibut and Shrimp Au Gratin, where succulent shrimp join the halibut in a creamy sauce, topped with a golden gratin crust. And for a touch of luxury, the Lobster and Halibut Au Gratin combines two of the sea's finest delicacies in a rich and indulgent sauce.

With detailed instructions, helpful tips, and stunning visuals, this article provides everything you need to create a memorable halibut au gratin dish that will impress your family and friends. So gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that celebrates the beauty and versatility of halibut.

Check out the recipes below so you can choose the best recipe for yourself!

SEAFOOD GRATIN



Seafood Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 cup seafood stock or clam juice
1 cup heavy cream
1/2 cup plus 3 tablespoons good white wine, such as Chablis, divided
3 tablespoons tomato puree
1/2 teaspoon saffron threads
8 ounces raw shrimp, peeled, deveined, and cut in half crosswise
8 ounces raw halibut, cut into1-inch chunks
8 ounces cooked lobster meat, cut into 1-inch chunks
7 tablespoons unsalted butter, divided
1 tablespoon all-purpose flour
Kosher salt
Freshly ground black pepper
3 cups julienned leeks, white and light green parts (2 large)
1 1/2 cups julienned carrots (3 carrots)
1 cup panko (Japanese dried bread crumbs)
1/3 cup freshly grated Parmesan
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon leaves
1 tablespoon minced garlic (2 cloves)

Steps:

  • Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
  • Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
  • Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
  • Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
  • Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
  • Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

HALIBUT AU GRATIN FOR 2



Halibut Au Gratin for 2 image

Make and share this Halibut Au Gratin for 2 recipe from Food.com.

Provided by jrthrmn

Categories     Halibut

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1 (12 ounce) package frozen halibut steaks
1/2 teaspoon salt
1/4 teaspoon dried oregano leaves
1 green onion, finely chopped
1 1/2 teaspoons dry breadcrumbs
1 tablespoon grated parmesan cheese
1 tablespoon butter
1/2 cup sauterne or 1/2 cup chicken broth

Steps:

  • Heat oven to 400 degrees.
  • Place frozen fish in ungreased baking dish, 9x9x2 inches.
  • Sprinkle with salt and oregano.
  • Mix onions, bread crumbs, cheese and butter; spread on fish.
  • Pour sauterne into baking dish.
  • Bake uncovered until fish flakes easily with fork, about 30 minutes.

Nutrition Facts : Calories 258.5, Fat 10.5, SaturatedFat 4.7, Cholesterol 71.9, Sodium 765.8, Carbohydrate 2, Fiber 0.4, Sugar 0.3, Protein 36.8

HALIBUT AU GRATIN



Halibut au Gratin image

this is really good ... my family is not into fish ... but every time I fix this there is never left overs ...

Provided by Connie McKean

Categories     Fish

Time 1h5m

Number Of Ingredients 11

4 c potatoes, peeled, sliced, cooked
2 c carrots, peeled, sliced, cooked
2 lb halibut, sliced thick
2 tsp salt
1/4 tsp pepper
1 1/2 c cheddar cheese, sharp, grated
1/3 c butter
1/3 c flour
3 c milk
1/4 c onion, diced
1/2 c bread crumbs

Steps:

  • 1. Preheat oven at 325° F.
  • 2. Peel and slice potatoes and carrots, boil until done.
  • 3. Place halibut in a greased glass baking dish. Season the halibut with salt and pepper.
  • 4. Put 1/2 cup grated cheese over fish.
  • 5. Place potatoes and carrots evenly over fish.
  • 6. Make the cream sauce using the butter, flour and milk. Melt butter in sauce pan, add flour to make rue. Add milk slowly to rue, stir until it comes to a boil and thickens.
  • 7. Add onions to the sauce and pour over the fish and vegetables.
  • 8. Sprinkle remaining cheese and bread crumbs over top.
  • 9. Bake for 45 minutes at 325° F. Enjoy! Serves 8. You can add shrimp or scallops to the fish for a richer dish, and serve on shell.

HALIBUT SUPREME



Halibut Supreme image

This recipe keeps halibut moist beyond belief! The sauce is delightfully rich, but not overpowering, with just a slight kick to it.

Provided by motherof5

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 40m

Yield 6

Number Of Ingredients 8

1 cup shredded Cheddar cheese
½ cup mayonnaise
½ cup sour cream
2 tablespoons all-purpose flour
1 ½ teaspoons lemon juice
1 tablespoon diced onion
⅛ teaspoon ground cayenne pepper
2 pounds halibut steaks

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
  • In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
  • Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.
  • Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 441.4 calories, Carbohydrate 4 g, Cholesterol 88 mg, Fat 29.7 g, Fiber 0.1 g, Protein 38.3 g, SaturatedFat 10 g, Sodium 338.8 mg, Sugar 0.5 g

SEAFOOD AU GRATIN



Seafood Au Gratin image

A seafood casserole is a 'must' for a bountiful buffet. My father was a fisherman, so we ate fish almost every day. Over the years, I've tasted many seafood dishes, but none better than this one. -Hazel McMullin, Amherst, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 pound haddock or cod fillets, cut into six pieces
1/2 pound sea scallops
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1/8 teaspoon pepper
1 cup chicken broth
1/2 cup 2% milk
1/2 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese, divided
1/2 cup shredded cheddar cheese, divided
1-1/2 cups sliced fresh mushrooms
Minced chives, optional

Steps:

  • Preheat oven to 350°. Arrange fish and scallops in a greased 11x7-in. baking dish., In a small saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 1/4 cup of each cheese; set aside. , In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with remaining mozzarella, cheddar and Parmesan cheese. Cover and bake 15-20 minutes or until bubbly and fish flakes easily with a fork. If desired, top with chives to serve.

Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 541mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.

ROASTED HALIBUT AND POTATOES WITH ROSEMARY



Roasted Halibut and Potatoes With Rosemary image

This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes - it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.

Provided by David Tanis

Categories     lunch, weekday, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds fingerling potatoes
Kosher salt
Extra-virgin olive oil
4 (6- to 8-ounce) halibut fillets (or substitute other firm-fleshed white fish), about 1-inch thick
Black pepper
2 garlic cloves, minced
1 teaspoon roughly chopped rosemary, plus 1/2 teaspoon finely chopped rosemary, for garnish
Pinch of red-pepper flakes
1/2 teaspoon crushed fennel seeds (optional)
3 tablespoons chopped parsley
1/2 teaspoon grated lemon zest
Lemon wedges, for serving

Steps:

  • Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
  • Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
  • Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
  • As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
  • When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
  • Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 1 gram

HALIBUT AU GRATIN RECIPE - (4/5)



Halibut Au Gratin Recipe - (4/5) image

Provided by Maggie_In_Utah

Number Of Ingredients 10

1 1/2 pounds halibut
2 tablespoons chopped celery
2 tablespoons chopped onions
Salt and pepper
2 tablespoons water
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup grated cheese

Steps:

  • Place halibut in a baking dish and sprinkle with celery, onion, salt, pepper, water and lemon juice. Bake at 450 degrees for 20 minutes. In a saucepan, melt the butter and add flour and milk. Stir until thickened. Add cheese and some salt and pepper. Heat until cheese is melted. Pour over halibut and bake for 10 to 15 minutes.

HALIBUT AU GRATIN



Halibut au Gratin image

Number Of Ingredients 11

1 1/2 pounds halibut steaks, fresh or frozen
1 onion sliced
2 bay leaves
1/4 cup butter
4 tablespoons flour
2 cups milk
2 cups cheddar cheese soup sharp, shredded
3/4 teaspoon salt
black pepper
1/2 cup bread crumbs
1 tablespoon butter melted

Steps:

  • Arrange halibut on rack in skillet with a little water top with onion slices and bay leaves. Cover steam for 30 minutes. In meantime, melt butter or margarine in medium saucepan, stir in flour and add milk. Add salt and pepper to taste. Stir and cook until sauce thickens and becomes smooth. Add cheese stir until melted. (If mild Cheddar cheese is used, add a pinch of mustard and a little more salt to bring out cheese flavor.) Separate fish into serving-size pieces place in buttered 2-quart casserole. Pour over cheese sauce sprinkle with buttered crumbs. Bake at 350 degrees F. for 30 minutes or until bubbling hot.

Nutrition Facts : Nutritional Facts Serves

HALIBUT AU GRATIN



Halibut Au Gratin image

Number Of Ingredients 11

4 pounds thick sliced halibut
6 cups milk
1 cup real butter
2/3 cup flour
9 cups potatoes, cooked and diced (can use frozen has browns, but must be thawed)
12 slices cooked and crumbled bacon
1/2 cup diced onion
2 cups grated sharp cheddar cheese
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 lemon, cut in wedges

Steps:

  • Heat 14" Dutch oven over medium heat. Make a white sauce by melting butter in Dutch oven, mix in flour, then slowly add milk to mixture and cook until thickened. Add diced onion and season with the salt and pepper. Remove half of the mixture from roaster and set aside. Add potatoes to Dutch oven and mix with white sauce that is left in roaster. Lay halibut filets on top of potatoes and squeeze a small amount of lemon juice from wedges over the top of fish. Cover with remaining white sauce then cheese and crumbled bacon. Cover Dutch oven and cook at 325°F for 45 minutes or on burner at low heat until fish is done, adding more milk if needed.

Nutrition Facts : Nutritional Facts Serves

GRILLED HALIBUT



Grilled Halibut image

This is delicious, and I have made it many times since. We have used many types of fish as well as halibut, which I prefer.

Provided by braniffb13

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 20m

Yield 4

Number Of Ingredients 9

¾ cup butter, softened
1 tablespoon lemon juice
1 ½ teaspoons onion powder
1 ½ teaspoons dried parsley
¾ teaspoon dried dill weed
¼ teaspoon white sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
4 inch-thick halibut steaks

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
  • Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.

Nutrition Facts : Calories 498.3 calories, Carbohydrate 1.5 g, Cholesterol 153.9 mg, Fat 37.7 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 21.9 g, Sodium 485.8 mg, Sugar 0.7 g

Tips:

  • To ensure the halibut is cooked evenly, use a sharp knife to score the top of the fish before baking.
  • For a crispy breadcrumb topping, use panko breadcrumbs instead of regular breadcrumbs.
  • If you don't have white wine on hand, you can substitute chicken broth or water.
  • To prevent the gratin from becoming too dry, add a little bit of butter or olive oil to the breadcrumbs before baking.
  • Serve the halibut au gratin immediately after baking, while it is still hot and bubbly.

Conclusion:

Halibut au gratin is a delicious and easy-to-make seafood dish that is perfect for a special occasion or a weeknight meal. The tender halibut is cooked to perfection in a creamy and flavorful sauce, and the crispy breadcrumb topping adds a satisfying crunch. Serve the halibut au gratin with roasted vegetables or a simple salad for a complete meal.

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