| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish, Main dish | 6 | Servings | |
INGREDIENTS
| 6 | Portions halibut steaks OR- | |
| 1 | 2 lb. fillet | |
| 3 | tb | Butter or margarine; cut up |
| 3 | tb | Lemon juice |
| 1 | ts | Onion flakes rehydrated and drained |
| 1 | ts | Dry mustard |
| 1/2 | ts | Oregano leaves |
| 1/4 | ts | Marjoram leaves |
| 1 | ts | Paprika |
| 1 | ds | Pepper |
| 1/2 | c | Rice chex; crushed finely |
| 1/2 | c | Instant potato flakes |
| 1/3 | c | Grated parmesan cheese (freshly grated) |
| 1 | ts | Sweet basil |
| 1/2 | ts | Garlic powder |
| 1/4 | ts | Pepper |
| 1 | tb | Parsley flakes |
| 1/4 | ts | Paprika |
INSTRUCTIONS
HERB MIX NO. 1 HERB MIX NO. 2 Wipe fish with a damp cloth, dot with butter, and sprinkle lemon juice over all. Use either of the spice mixes shown below. Herb Mix No. 1: Prepare onions and sprinkle over the top of the fish. Combine the remaining herbs/spices and sprinkle on halibut. Let stand for 10 minutes to absorb the flavors. Bake at 350 F. for 20 minutes or until fish flakes easily with a fork. Serves 6. Herb Mix No. 2: Mix all ingredients together well. Sprinkle over fish; use only enough to lightly cover fish or it will taste dry. (The remaining mix will store well in a tightly covered jar in the refrigerator.) Bake at 350 degree F. for 20-30 minutes or until fish flakes easily with a fork. Do not overbake or it will dry out. Serve garnished with lemon wedge and parsley sprigs. Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood Marketing Institute From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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