Community Pick
Halibut Olympia

photo by Anna B.


- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1⁄4 cup butter
- 1 medium onion, chopped
- 2 lbs fresh halibut fillets (or thawed frozen)
- 1 1⁄2 cups sour cream
- 1 1⁄2 cups mayonnaise
- 1 cup cracker, crushed (I use Ritz)
directions
- Preheat oven to 375 degrees.
- Melt butter; pour into bottom of 13X9-inch baking pan.
- Spread onion over melted butter and top with halibut fillets.
- Mix together sour cream and mayonnaise; spread over halibut.
- Top with cracker crumbs.
- Bake in oven until fish flakes and crumbs are lightly browned (about 20 minutes.).
- *Note* If you can’t get your hands on fresh halibut, I’ve learned to cut all the brown parts off the halibut and then soak it in about 1/2 gallon of water with 1/4 cup lemon juice for about an hour. This usually takes out the fishy taste.
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Reviews
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I've been making a variation of this recipe for years and it's one of my all time favorites! I add equal amounts of green pepper to the onion, about 3/4 cup grated fresh parmesan to the sour cream/mayo mix, and instead of crackers I use a mix of 2 tbl melted butter, 3 dashes paprika (for color) 1 1/2 cups panko bread crumbs, 2 tbl minces fresh parsley, and about 1/4 cup additional parmesan.
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This recipe sounds great and I will be trying it. Whether you can get fresh or frozen, always remember, if the fish smells fishy or has brown spots on it, don't buy. Fish that are caught humanely are not clubbed to death. Some fishermen will club the fish once they get the fish on board. Once that happens, there is a chemical released inside the fish that changes the natural flavor of the fish and smell.
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Tweaks
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I've been making a variation of this recipe for years and it's one of my all time favorites! I add equal amounts of green pepper to the onion, about 3/4 cup grated fresh parmesan to the sour cream/mayo mix, and instead of crackers I use a mix of 2 tbl melted butter, 3 dashes paprika (for color) 1 1/2 cups panko bread crumbs, 2 tbl minces fresh parsley, and about 1/4 cup additional parmesan.
RECIPE SUBMITTED BY
My father is a commercial fisherman in Alaska, so I ate a lot of fish as a child. I took eating fresh seafood for granted, and when I left Alaska for college, I became incredibly homesick for fresh salmon, halibut, shrimp and Dungeness crab.
Now that I am back in Alaska, I still get seafood from my father, but I also go out and catch my own. My husband is a hunter, so I also get a lot of venison.
I am a huge advocate for wild salmon. I am strongly against farmed fish of any sort because farmed fish are laden with diseases, antibiotics, dyes, and cancer causing agents. I am a one woman army in the fight against farmed fish. Any salmon labeled "Organic", "Atlantic", and "Color Added", are all farmed fish. Try to stay away from them and buy Wild.