0 (0)

Categories: Fish and Shellfish, Mains, Quick and Easy

Locals-only halibut Olympia

"Food is our common ground, a universal experience," wrote James Beard, but with all the political posturing and finger-pointing these final weeks on the campaign trail, it's difficult to imagine the presidential hopefuls and their running mates agreeing even on ... Read more

Total time: 40 minutes | Serves 4 to 8
Note: Adapted from "What's Cooking, Alaska?" by Al Levinsohn.
  • 2 tablespoons olive oil
  • 2 cups julienned yellow onion
  • Salt
  • Fresh ground black pepper
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup shredded Parmigiano-Reggiano cheese
  • Tabasco sauce
  • 2 pounds boneless and skinless halibut fillets
  • 1 cup panko bread crumbs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon chopped fresh parsley

Step 1Heat the oven to 375 degrees. In a medium saute 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.

Step 2In 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 teaspoon salt and a pinch of pepper to taste.

Step 3Butter the bottom of a 12-inch by 8-inch casserole and cover evenly with the onion. Season the halibut with one-fourth teaspoon 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.

Step 4In a medium bowl, mix together the panko bread crumbs, butter and parsley, and season with one-eighth teaspoon 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.

Each of 8 servings:
503 calories; 24 grams protein; 10 grams carbohydrates; 1 gram fiber; 40 grams fat; 11 grams saturated fat; 85 mg. cholesterol; 453 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Crab salad
Mint and Cilantro Shrimp With Soba Noodles
Slow-baked salmon filet with preserved lemon and herb relish
Shrimp And Scallop Stir-Fry