Prep 5 mins
Cook 20 mins
This comes from "Seafood Twice a Week". It was my first attempt at cooking fish. It always turns out great and gave me the confidence to try other fish preparations. It's also great for those nights when you're just too tired to cook. The next day, leftovers mashed and mixed make a good halibut-salad sandwich. My favorite is halibut with this preparation, but salmon is good this way, too.
- 680.38 g halibut or 680.38 g salmon fillets
- 118.29 ml mayonnaise
- 29.58 ml red onions, minced (we use more because we LOVE onion)
- 4.92 ml dried dill weed (or more)
- Lightly oil or spray a baking dish before placing fish in a single layer.
- Mix remaining ingredients; spread over fish.
- Bake at 400 degrees F for 15-20 minutes or until done.
I made this with a small peice of salmon I had so I had to adjust the amounts of everything but I have to say I thoroughly enjoyed it, I like the onion flavor and I love red onion anyway, I did not have much dill so I used what little I had and I also used alot of ground black pepper. It was delicious and a keeper!
I made this with a salmon fillet. It was so fast to put together and was pretty tasty too. Next time I'll cut the amount of mayo in half...there was a little more than suited our taste, but that's just personal preference. This is a great recipe for a busy weeknight dinner.
I am not going to assign stars because I must have done something wrong. The flavor was outstanding but the texture of the halibut was...weird. The sauce is delicious!