Halibut in Filo

scott craven

Well-Known Member
Here's a great recipe for Halibut when you run out of idea's
jazz it up by topping the cooked filets with fresh crab before pouring the sauce over it.

Prep Time: 15 minutes
Cooking Time: 12-15 minutes
Makes: 2 servings




4 sheets filo pastry
2 Tbsp. melted butter
2, 4 1/2 oz. halibut fillets
Salt and pepper to taste
2 tsp. chopped fresh dill
For the sauce:
3 Tbsp. lemon juice
1/2 cup whipping cream
2 green onions, finely chopped
Salt and pepper to taste
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Method:
Lightly butter a sheet of filo. Top with another sheet of filo and butter it. Repeat with remaining filo. Cut sheets in half. Season halibut with salt and pepper and set near the bottom end of each half. Sprinkle on dill. Fold over the sides of the filo and then roll. Place on baking sheet and brush with a little more butter. Bake in 425 degrees F oven for 12-15 minutes, until puffed and golden brown. While this occurs, prepare sauce by first placing lemon juice in a small pot.

Boil until it has almost evaporated. Pour in the cream and reduce until it lightly thickens. Add green onions and season with salt and pepper. Serve halibut on a pool of sauce.

For a nicer presentation, cut halibut in half at angle before placing on sauce if desired.
 
That looks great.

Here's a similar one, but for salmon -- halibut is good in it too.

[[url]http://www.fishingsooke.ca/salmonphyllo.htm/url]

small_salmonphyllo.jpg


The key in this one is the grated lemon or orange peel...great citrusy flavour.

Salmon Roasted in Phyllo Pastry
You need:

8-10 ounce salmon filets, at least 1" thick and de-boned.
1/2 cup minced cilantro
1 minced green onion
1 tablespoon grated lemon peel (I substituted orange peel)
1/4 cup melted butter
1/2 cup olive oil
2 sheets of phyllo pastry per fish piece

You get phyllo pastry in the frozen foods, comes rolled in a box -- you need to thaw it out first, but don't let it dry out.

* Combine cilantro, green onion, and orange/lemon. Roll fish in it until lightly coated.
* Take out a sheet of phyllo, brush with oil/butter mix, then put another sheet on top and brush again.
* Put salmon piece onto phyllo, fold sides, then roll over to make a rectangular packet.
* Put packet on ungreased cookie sheet.
* Repeat for others -- for thin parts of salmon, like in the belly, you can stack two pieces together.
* Bake at 425 for 10-12 minutes.
* The phyllo should be golden brown and crisp.

Voila! Gourmet salmon treats for the whole family, from the waters of Sooke, right onto your table.

We tried this same recipe with halibut and it was excellent too.

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http://fishingportrenfrew.ca
http://fishingsooke.ca
 
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