Baked Halibut Superb Recipe
Taste it to believe it that this Baked Halibut Superb recipe can get you hooked easily. Baked Halibut Superb goes perfectly as Side Dish. No other ingredient will make Baked Halibut Superb taste so awesome than Seafood. It is one Canadian dish which will never fail to impress you or your guests. You will make the right decision of preparing this Baked Halibut Superb.
Ingredients
1/2 cup fine Melba toast crumbs
1/4 cup butter or margarine, melted
2/3 cup minced scallions or green onions
2 tablespoons snipped parsley
1/2 teaspoon poultry seasoning
1/2 lb. fresh or frozen scallops, chopped
1 can (4 oz.) mushroom stems and pieces, drained
2 lbs. fresh or frozen halibut fillets, cut into 12 pieces
2 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon salt
Few grains pepper
1 cup milk Shredded Parmesan cheese
Directions
Toss the crumbs and melted butter together in a bowl.
Add the scallions, parsley, poultry seasoning, scallops, and mushrooms and mix well.
Place a piece of halibut in the bottom of each of six ramekins.
Spoon stuffing mixture over fish and top with remaining halibut pieces.
Heat butter in a saucepan.
Stir in flour, salt, and pepper and cook until bubbly.
Stir in the milk and bring rapidly to boiling; stir and cook 1 to 2 minutes.
Spoon sauce over halibut.
Sprinkle with Parmesan cheese.
Bake at 350°F 20 to 25 minutes.
If desired, before serving, set ramekins under broiler with tops about 3 inches from source of heat until lightly browned; watch carefully to avoid overbrowning.
Add the scallions, parsley, poultry seasoning, scallops, and mushrooms and mix well.
Place a piece of halibut in the bottom of each of six ramekins.
Spoon stuffing mixture over fish and top with remaining halibut pieces.
Heat butter in a saucepan.
Stir in flour, salt, and pepper and cook until bubbly.
Stir in the milk and bring rapidly to boiling; stir and cook 1 to 2 minutes.
Spoon sauce over halibut.
Sprinkle with Parmesan cheese.
Bake at 350°F 20 to 25 minutes.
If desired, before serving, set ramekins under broiler with tops about 3 inches from source of heat until lightly browned; watch carefully to avoid overbrowning.
