Tuesday, September 23, 2008

Halibut Illiamna

This is Pat's favorite Halibut dish, so far! It's rich and creamy, and this serves many so invite friends! We got this recipe from our friend, Aaron T. after begging! He likes to eat leftovers cold, but we prefer them warmed! Options!

Ingredients:
4 lbs. of Halibut, dried as much as possible
8 oz. flaked crab meat (imitation unless you have lots of cheap crab around!)
12 oz. cream cheese
1/3 cup mozzarella cheese (grated)
1 1/4 cup mayonnaise
3 Tbsp sour cream
1 small yellow onion
1/3 cup of minced parsley
4 oz. diced artichoke hearts
1 cup of diced mushrooms
salt & pepper to taste
2 "dashes" of Tobasco sauce
2 "dashes" of Worcestershire sauce

Separately: 1/2 cup or more of fresh grated Parmesan cheese

Directions:
Grease 11x15" dish with olive oil. (I used a 9.5x11" and it fit, but it was full!) Heat oven to 450*. Fillet halibut into thin 1/4 to 1/2" slices, set aside. Mix all ingredients except Parmesan cheese. Layer dish with mixed ingredients, fish, ingredients, fish, etc. Cover with grated Parmesan. Bake for 10 minutes in large pan, 25 minutes in 9.5x11" pan, or until fish is cooked and flaky throughout. Let stand until thickened.

Wednesday, September 10, 2008

Marinated Halibut & GF Pasta with Cream Sauce

Super easy to make! And pretty yummy I must say!
The Halibut was just marinated in a 30-minute herb & garlic marinade by Kroger and broiled for 18 minutes. My oven only has one broil setting, so I don't know if that's high or low.
I found a great pasta recipe in my Taste of Home, August/Sept. '08. It's by Amy Sauser from Omaha, NE, to give proper credit.

Ingredients:
16 oz Tinkyada (Rice & gluten free) Pasta
1 small red onion, chopped (I used a half and it was plenty)
4 large garlic cloves, minced
3 Tbs olive oil
3/4 cup GF Chicken Broth (we use Pacific Natural Foods brand)
1 1/2 tsp minced fresh basil
1 1/2 tsp minced fresh oregano
1/4 tsp salt
1/4 tsp pepper
1 cup heavy whipping cream

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream. Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups. Drain pasta; toss with sauce. Yields 8 servings.

Note: I sprinkled shredded Parmesan cheese on the top as a garnish, and it was a nice touch!