Best 3 Halibut Casserole Recipes
Indulge in the delectable flavors of halibut casserole, a culinary masterpiece that combines the delicate taste of halibut with a symphony of vegetables, creamy sauce, and a crispy topping. This versatile dish offers a delightful array of recipes, each with its unique blend of ingredients and cooking techniques. From the classic halibut casserole with its comforting combination of tender halibut, creamy sauce, and a golden-brown crust to the Mediterranean-inspired halibut casserole bursting with vibrant flavors of sun-dried tomatoes, olives, and feta cheese, there's a recipe to tantalize every palate. Explore the depths of flavor with the seafood medley halibut casserole, featuring shrimp, crab, and scallops swimming in a savory sauce, or embark on a culinary journey to the Far East with the Asian-style halibut casserole, where ginger, soy sauce, and sesame oil create an exotic symphony of taste.
Check out the recipes below so you can choose the best recipe for yourself!
FAVORITE HALIBUT CASSEROLE
I've been using this recipe since my college days. I even took it to Western Samoa when I was teaching school there. You can substitute any whitefish for the halibut.-Gayle Brown, Millville, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt 4 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; cover and set aside. , In a small skillet, saute green pepper and onion in remaining butter until tender. Stir into white sauce. Add the halibut, eggs and pimientos., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 15-20 minutes or until bubbly.
Nutrition Facts :
HALIBUT CASSEROLE
This is from a clipping i cut out years ago by MME Jehane Benoit. Filling comfort food. Just add a salad and you are set to go/
Provided by conniecooks
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes till done.
- Peel and slice thinly.
- Spread in the bottom of a 1 1/2 quart casserole that has been lightly treated with cooking spray.
- Place Halibut in a saucepan with salt, pepper and sage.
- Cover with boiling water. Simmer on medium 15 minutes.
- Drain break in pieces and spread over potatoes.
- Melt butter in a small saucepan.
- Stir in flour and cook and stir a minute till flour looses its rawness.
- Gradually whisk in milk (it must boil to thicken ).
- When sauce has thickened add lemon juice, zest and sour cream, mix well.
- Pour over fish and top with grated cheese.
- Bake at 375° 10 - 15 minutes.
HALIBUT, CHARD AND POTATO CASSEROLE
This is based on a comforting Majorcan dish that is traditionally made with hake, a fish that isn't as easy to find here as halibut or Arctic char, both of which I've used for the dish. Pacific halibut is the type that gets the Environmental Defense Fund's highest rating. Make sure to cover this tightly so the fish doesn't dry out. An hour seems like a long time to cook fish, but the fish is well insulated and won't dry out.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Oil a heavy lidded casserole or Dutch oven.
- Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring often, until tender, about 5 minutes, and stir in the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Stir in the tomatoes and salt and pepper to taste. Bring to a simmer and cook, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down slightly and smell fragrant.
- Meanwhile, steam the chard for 2 to 3 minutes, until just wilted. Rinse briefly with cold water, squeeze out excess water, and chop coarsely.
- Place a spoonful of the tomato sauce in the bottom of the casserole. Season the potato slices with salt and pepper and arrange in a layer in the bottom of the casserole.
- In a large bowl toss together the chard, salt and pepper, and parsley. Lay half of this mixture over the potatoes. Season the fish fillets with salt and pepper and lay on top of the chard. Pour half the tomato sauce over the fish. Top with the remaining chard mixture and pour on the remaining tomato sauce. Pour in the wine and drizzle on the remaining olive oil. Cover tightly and place in the oven.
- Bake 1 hour, until the potatoes are tender. Serve hot or warm.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 982 milligrams, Sugar 4 grams
Tips:
- Choose the right halibut. Look for halibut steaks or fillets that are firm and opaque, with no brown spots.
- Cook the halibut gently. Halibut is a delicate fish, so it's important to cook it gently to avoid overcooking.
- Use a variety of vegetables. This recipe calls for broccoli, carrots, and celery, but you can use any vegetables you like.
- Make sure the sauce is creamy and flavorful. The sauce is what brings this dish together, so make sure it's creamy and flavorful.
- Serve the casserole hot. Halibut casserole is best served hot out of the oven.
Conclusion:
Halibut casserole is a delicious and easy-to-make dish that's perfect for a weeknight meal. The halibut is cooked gently in a creamy sauce, and the vegetables add a pop of color and flavor. This dish is sure to please everyone at the table.
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