Halibut Chard And Potato Casserole Recipes

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FAVORITE HALIBUT CASSEROLE

I've been using this recipe since my college days. I even took it to Western Samoa when I was teaching school there. You can substitute any whitefish for the halibut.-Gayle Brown, Millville, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Favorite Halibut Casserole image

Steps:

  • In a large saucepan, melt 4 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; cover and set aside. , In a small skillet, saute green pepper and onion in remaining butter until tender. Stir into white sauce. Add the halibut, eggs and pimientos., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 15-20 minutes or until bubbly.

Nutrition Facts :

5 tablespoons butter, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 to 1/4 teaspoon white pepper
1-1/2 cups 2% milk
1 small green pepper, chopped
1 small onion, chopped
2 cups cubed cooked halibut (about 1 pound)
3 hard-boiled large eggs, chopped
1 jar (2 ounces) diced pimientos, drained
1/3 cup shredded cheddar cheese

HALIBUT IN CHARD LEAVES WITH LEMON-THYME BUTTER

Categories     Herb     Bake     Quick & Easy     Lemon     Halibut     Thyme     Chard     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8



Halibut in Chard Leaves with Lemon-Thyme Butter image

Steps:

  • Preheat oven to 450°F. Blend butter, fresh lemon juice, chopped fresh thyme, chopped fresh chives, and grated lemon peel in small bowl; season butter to taste with salt and pepper.
  • Place four 12-inch squares of foil on work surface. Overlap center edge of 2 chard halves on each square. Sprinkle fillets on each side with salt and pepper, then spread with some lemon-thyme butter. Top each with lemon slice. Place 1 fillet crosswise on widest part of chard. Fold bottom of leaf over fillet, then continue to roll up (sides will be open). Enclose each wrapped fillet in foil. Arrange packets on rimmed baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates, open foil, and serve.

1/2 cup (1 stick) butter, room temperature
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh chives
2 teaspoons grated lemon peel
4 very large Swiss chard leaves, halved lengthwise, center stems cut out
4 1-inch-thick halibut fillets (each 6 to 8 ounces)
4 lemon slices

HALIBUT CASSEROLE

This is from a clipping i cut out years ago by MME Jehane Benoit. Filling comfort food. Just add a salad and you are set to go/

Provided by conniecooks

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11



Halibut Casserole image

Steps:

  • Boil potatoes till done.
  • Peel and slice thinly.
  • Spread in the bottom of a 1 1/2 quart casserole that has been lightly treated with cooking spray.
  • Place Halibut in a saucepan with salt, pepper and sage.
  • Cover with boiling water. Simmer on medium 15 minutes.
  • Drain break in pieces and spread over potatoes.
  • Melt butter in a small saucepan.
  • Stir in flour and cook and stir a minute till flour looses its rawness.
  • Gradually whisk in milk (it must boil to thicken ).
  • When sauce has thickened add lemon juice, zest and sour cream, mix well.
  • Pour over fish and top with grated cheese.
  • Bake at 375° 10 - 15 minutes.

4 medium potatoes (unpeeled)
1 -1 1/2 lb halibut
1 teaspoon salt
pepper
1/2 teaspoon sage
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 lemon, juice and zest of
1/2 cup sour cream (I use low fat)
1/3 cup grated cheddar cheese

ROASTED HALIBUT AND POTATOES WITH ROSEMARY

This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes - it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.

Provided by David Tanis

Categories     lunch, weekday, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12



Roasted Halibut and Potatoes With Rosemary image

Steps:

  • Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
  • Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
  • Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
  • As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
  • When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
  • Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 1 gram

1 1/2 pounds fingerling potatoes
Kosher salt
Extra-virgin olive oil
4 (6- to 8-ounce) halibut fillets (or substitute other firm-fleshed white fish), about 1-inch thick
Black pepper
2 garlic cloves, minced
1 teaspoon roughly chopped rosemary, plus 1/2 teaspoon finely chopped rosemary, for garnish
Pinch of red-pepper flakes
1/2 teaspoon crushed fennel seeds (optional)
3 tablespoons chopped parsley
1/2 teaspoon grated lemon zest
Lemon wedges, for serving

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