| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish, Main dish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Portions halibut steaks |
|
|
OR- |
| 1 |
|
2 lb. fillet |
| 3 |
T |
Butter or margarine, cut up |
| 3 |
T |
Lemon juice |
| 1 |
t |
Onion flakes |
|
|
rehydrated and drained |
| 1 |
t |
Dry mustard |
| 1/2 |
t |
Oregano leaves |
| 1/4 |
t |
Marjoram leaves |
| 1 |
t |
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 |
t |
Sweet basil |
| 1/2 |
t |
Garlic powder |
| 1/4 |
t |
Pepper |
| 1 |
T |
Parsley flakes |
| 1/4 |
t |
Paprika |
INSTRUCTIONS
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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