Baked Stuffed Halibut
June 09, 2016
"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!"
- Serving Size: 1 (210.2 g)
- Calories 329.1
- Total Fat - 26 g
- Saturated Fat - 12.1 g
- Cholesterol - 153.3 mg
- Sodium - 537.9 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 1.5 g
- Sugars - 3.2 g
- Protein - 17.8 g
- Calcium - 103.3 mg
- Iron - 1 mg
- Vitamin C - 28.6 mg
- Thiamin - 0.1 mg
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.
NOTE #1 - If the halibut fillets are too thin to form pockets & stuff them, then use 8 thin fillets, spread the shrimp mixture on half of them, top w/a 2nd fillet & spread the remaining shrimp mixture on top
NOTE #2 - When fully cooked, the shrimp mixture will have formed a sauce. The proportions of this recipe were designed by me to allow for extra sauce (1 main goal suggested by the reviews)
NOTE #3 - The use of Old Bay Seasoning was my addition, primarily because reviews suggested the sauce was good, but the fish fillets would benefit from more flavor. Old Bay is a favorite & always works that magic for me. :-)
NOTE RE PICS & METHOD - Made this today (6/14/16) for a pic B4 baking, after baking & to see if the methods could be improved. Both methods work, but I improved on the 1st option of splitting the thick fillets. I carefully cut an opening on 1 side only so the other 3 sides stayed intact. Then I put the fillet in the baking dish w/the side opposite the cut side on the surface of the pan & gently pressed on the fillet. This created a "boat-like" opening where I mounded the filling. It cooked well that way & NO filling escaped until I plated the fillet & intentionally opened it so the filling could be seen in the pic. For the thin fillets, I followed the method from NOTE #1, secured the fillet w/toothpicks & then spooned the sauce from the pan over the fillet when fully cooked.
Tips & Variations
- No special items are required