June 09, 2016
Dinner, Main Dish, Fish,
Shellfish, Dairy, Cheese, North American, Budget-Friendly, Make-Ahead, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Cream Cheese more
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"Siggi & I are now eating fish for 50% of our meals. My favorite fish is salmon & I have a ton of recipes for fresh & smoked salmon. His favorite fish is halibut, but we don't have it often because it's not as available & is always expensive. I still felt I should have a cpl of recipes for it that would please him & be company-worthy enough to make for special occasions. This is the 1st of 2 halibut recipes I found at allrecipesdotcom that esp appealed to me. I admit I modified the recipe & prep (mostly based on reviews) so it would better suit our taste preferences & my methods. This dish may be assembled ahead of time, covered & stored under refrigeration & then brought to room temp for baking. ENJOY!"
Preheat oven to 325F (165C). Using a baking dish just large enough to hold the fillets & their sauce, spray it w/non-stick cooking spray & set aside.
In a sml bowl, mix together the softened cream cheese, lemon juice & shrimp. Season w/basil plus salt & pepper to taste.
Make a pocket in ea of the 4 fillets. Be sure you do not cut through on 3 sides. Divide the cream cheese mixture in half & stuff the fillets w/half of the mixture. Spread the remaining half of the shrimp mixture over the tops of the fillets & sprinkle w/a dusting of Old Bay Seasoning & dried dill (if using) over the surfaces.
Bake for 25-30 min or until fish is fully cooked. Serve over rice w/a lemon wedge on-the-side. Be sure to spoon any excess sauce over the fillets & lightly dust w/Old Bay & dill again as desired.
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My fillets were very thin so I layered the bottom of pan with half the fillets, topped with the filling and topped with the other half of fillets. I baked this for 25 minutes and everything came out perfectly cooked and delicious.