HALIBUT with PARMESAN FROSTING
This is a recipe I adapted from one we found years ago in the Seattle Times. It’s so
good even Laurie, who doesn’t like halibut, loves it. To serve 4, you’ll need:
For the topping: For the halibut:
4 Tb. mayonnaise 4 4 to 6 6 oz. halibut fillets
2 tsp. lemon juice 3-4 tsp. lemon juice
2 small garlic cloves, finely minced salt and pepper
1 tsp. Dijon mustard
2 Tb. grated parmesan
1 green onion, finely chopped
Dash hot sauce
For the topping, combine all of the topping ingredients in a small bowl and set
aside. For the fish, preheat your oven to 450. Put the fish fillets on a broiling pan
and sprinkle them with lemon juice, salt, and pepper to taste. Bake in the hot
oven for 10 minutes per inch of thickness or until the fish tests done. Take the pan
out and turn the oven to broil. Spread the topping mix over the fillets, put them
back in the oven, and broil for a minute more or until the topping is a nice golden
brown. Guaranteed happiness!