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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Halibut Divine Recipe

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This recipe for Halibut Divine is from Ruth's Roots & Branches Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons olive oil
1 tablespoon melted butter
1 tablespoon lemon juice
3 tablespoons dry mustard
1 teaspoon salt
1 teaspoon pepper
1 pound halibut (cubed)
1 cup sour cream
2 tablespoons grated Parmesan Cheese (I use fresh Parm)
1 can French-Fried Onions
Directions:
Directions:
In a shallow dish, mix the olive oil, butter, lemon juice, dry mustard, salt and pepper. Place the cubed halibut in the dish, coat well. Marinate for 45 minutes in the refrigerator.
Preheat oven to 350 degrees
Transfer the halibut and marinade mixture to a casserole dish. Spread the sour cream over the halibut, sprinkle with Parmesan cheese and top with French fried onions.
Bake until fish flakes easily with a fork and the marinade mixture is bubbly, lightly browned. 20 - 30 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour 20 minutes
Personal Notes:
Personal Notes:
I came across this recipe after the fishing trip Dad, Garry, Neil and I took to Rupert. We all limited out and had a lot of Halibut on hand. The trip was dad's 80th birthday gift given to him from his family.

 

 

 

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