Locals-Only Halibut Olympia |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Found this in the Tribune Food & Drink Weekly. Bet it will adapt for any firm fleshed white ocean fish. adapted from What's Cooking, Alaska? by Al Levinsohn. Ingredients:
2 tablespoons olive oil |
2 cups yellow onions, julienned |
salt |
1/2 teaspoon black pepper, fresh ground |
1 cup mayonnaise |
2 tablespoons lemon juice |
1 tablespoon worcestershire sauce |
1/4 cup parmigiano-reggiano cheese, shredded |
1/4 teaspoon tabasco sauce |
2 lbs boneless skinless halibut fillets |
1 cup panko breadcrumbs |
1/2 cup unsalted butter, melted |
1 tablespoon parsley, fresh |
Directions:
1. Heat the oven to 375 degrees. In a medium sauté pan, heat the olive oil over medium heat. Add the onion and cook just until it's translucent, 3 to 5 minutes, stirring frequently. Season with a pinch each of salt and pepper. Set aside to cool completely.
2. In a small bowl, combine the mayonnaise, lemon juice, Worcestershire sauce, cheese and a few drops of Tabasco. Mix by hand until smooth. Season with one-fourth teaspoons salt and a pinch of pepper to taste.
3. Butter the bottom of a 12-inch by 8-inch casserole and cover evenly with the onion. Season the halibut with one-fourth teaspoons salt and a pinch of pepper and cut into 8 pieces. Place the halibut fillets on top of the onion and spread with the seasoned mayonnaise.
4. In a medium bowl, mix together the panko bread crumbs, butter and parsley, and season with one-eighth teaspoons salt and a pinch of pepper. Sprinkle the topping over the mayonnaise. Put the casserole in the oven and bake until the topping is golden and bubbles slightly, about 20 minutes. Serve immediately.
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