Prep 20 mins
Cook 25 mins
This recipe was one of those selected, from among the many entries tested and judged, to be in the 1986 promotional "Alaska Seafood Cookbook".
- 1 1⁄2 lbs halibut fillets, 1/2-inch thick
- 1⁄2 cup dry white wine or 1⁄2 cup chicken broth
- 1 tablespoon lemon juice
- 1⁄2 lb mushroom, thinly sliced
- 1⁄2 medium onion, chopped
- 4 tablespoons butter
- 4 tablespoons flour
- 1⁄2 teaspoon salt
- 1 cup fish liquid, reserved from cooking the fish
- 1 cup milk
- 1⁄4 teaspoon thyme
- 1 cup shredded monterey jack cheese
- paprika or dill weed, to taste
- Arrange halibut in a shallow baking dish.
- Pour 1/2 cup dry white wine (or chicken broth), and 1 tablespoon lemon juice over fish.
- Cover and bake in a 400 degree oven for approximately 10 minutes.
- Let cool slightly.
- Drain fish liquid into a measuring cup.
- Add additional wine or water to make one cup of fish liquid.
- Saute mushrooms, onions and thyme in 2 tablespoons butter.
- Set aside.
- Melt 2 tablespoons butter and blend 4 tablespoons flour to make a roux.
- On low heat, gradually blend in 1 cup of fish liquid and 1 cup of milk.
- Bring to boil, stirring constantly, and cook 1 or 2 minutes until thickened.
- Remove from heat, add mushroom mixture. Let cool.
- Spoon sauce over halibut, covering completely.
- Scatter 1 cup shredded Monterey Jack cheese over halibut.
- Bake, uncovered, in a 400 degree oven for 10 to 12 minutes or until sauce is bubbling around edges and cheese has melted.
- Dust lightly with paprika or dill weed.
- Garnish with chopped chives if desired.