| 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
A Message from our Provider:
“God Himself does not propose to judge a man until he is dead. So why should you?”