YUM YUM Halibut

Recipe Index Recipe Home Halibut Salad Sandwiches Fish Chowder Halibut Fingers Black Cod with Roasted Sweet-and-Sour Onions Halibut Dip Supreme Halibut Chowder Halibut Spread Aleutian Isle, Captain Jim Bodding
Scow Bay oven fried halibut as grandma used to make it F/V Bergen: Shrimp Stuffed Halibut by Susan Richards Herb Halibut by Senator Slade Gorton F/V Evening Star: Beer Batter Halibut Cubes by Mrs. Kathleen Lee F/V Immigrant: YUM YUM Halibut by Mrs. Joyce Martin F/V Kristiana: Crowley's curried fish balls by John and Mary Crowley F/V Legacy: Poor Fisherman's Lobster by Tina Krause F/V Lively Jane: Lively Jane Halibut by Captain John Svenson F/V Lorelei II: Halibut Fish Curry by Karen & Eric Olsen, F/V Masonic: Halibut Alitak by Teru & Captain Mark Lundsten F/V Memories: Portlock Lobster by Captain Dave Ericksen Pizza- Sauced Fish by Karen Moor, from the Emblem Cook Book F/V Mystery Maid: Fiske Bolder or Fish Balls by Jennifer and Larry Engblom F/V Polaris: Halibut with citrus and roasted veggies by Peggy McCartney F/V Polaris: Baked Halibut Filets or Steaks by Peggy McCartney SeaGrant: Baked Halibut Parmesan SeaGrant: Heart Smart Halibut Roll-Ups SeaGrant: Halibut in Parchment Saltry Restaurant, Halibut cove, Alaska F/V Alrita: Sablefish Alrita by Art and Mary Hodgins, F/V Lorelei II: Black Cod with Chinese Mustard Sauce by Karen and Eric Olsen

F/V Immigrant
YUM YUM Halibut
Mrs. Joyce Martin

This is a favorite recipe on the boat. Usually prepared this way, the
first fresh fish we get unless the weather is too nasty. Take the
appropriate sized casserole dish and rub thickly with full fat cream cheese.
Take the halibut fillets that you have trimmed to be of equal width
(thickness). Next spread sour cream over the fish and sprinkle sauteed
onion (in olive oil and vermouth) over the fish.. You can simply cover with
tin foil and bake at 400 ( ten minute per inch) or for a more elegant
presentation use a phyllo dough cover.