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Creamy Halibut Bake recipe

Creamy Halibut Bake recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Flatfish
  • Halibut

A super-tasty fish supper. Enjoy with mashed potatoes, if desired.

261 people made this

IngredientsServes: 6

  • 125g grated Cheddar cheese
  • 125ml mayonnaise
  • 125ml soured cream
  • 2 tablespoons plain flour
  • 1 1/2 teaspoons lemon juice
  • 1 tablespoon diced onion
  • 1/8 teaspoon ground cayenne pepper
  • 900g halibut steaks

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat oven to 220 C / Gas 7. Lightly grease a medium baking dish.
  2. In a bowl, mix the Cheddar cheese, mayonnaise, soured cream, flour, lemon juice, onion and cayenne pepper.
  3. Arrange the halibut steaks in the prepared baking dish and cover with the Cheddar cheese mixture.
  4. Bake 10 minutes in the preheated oven. Reduce heat to 180 C / Gas 4 and continue baking 15 minutes or until fish is easily flaked with a fork.

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Reviews & ratingsAverage global rating:(266)

Reviews in English (200)

by naples34102

This was unlike any fish I've either eaten or prepared, and I was interested to try something that seemed different. That, and having all the ingredients on hand, led me to this recipe. I seasoned the filets with salt, pepper and garlic powder before I spread the topping, then sprinkled on some paprika for color. Wow -both my husband and I really enjoyed it! Moist, flaky fish, with a rich, creamy topping that looked very attractive on the plate, especially with a sprinkle of finely chopped fresh parsley just before serving. Also a plus was that I was able to assemble this ahead of time and just pop it into the oven when I was ready to have dinner. I know this will not be the last appearance of this dish at our house! Thanks for the unique recipe!-28 Nov 2007

by cherylbrn

I tried this recipe last night, and my husband is still raving about it. I thought it was very good, also; defintely worthy of anything found in a restaurant. The halibut was very moist and perfectly done. I did embellish, as I almost always do. I used parmesean (lower fat), low fat mayo & sour cream, added 1 tsp lemon zest,1/2 tsp fish rub,1/2 tsp dill weed, and fresh ground pepper. I don't doubt it would have been just as good as posted without these additions; I just can't resist "messing with" recipes. Also, I baked it over fresh spinach (from another similar recipe). This was our vege accompaniment, along with a side of mashed potatoes.My husband usually does not touch anything with sauce; he was delighted with this dish. He can't wait for me to serve it again!-03 Feb 2008

by Akiuk18

This was one of the better recipes for halibut I have had. I made a few substitutions and additions. I used half cheddar and half fresh parmesan cheese, Used garlic instead of onion, and added dried dill. I added the lemon juice, cayenne, and dill to taste. Over all it was very good and would recommend to any who like halibut.-24 Jan 2008


Halibut Bake Recipe

This spicy, yet creamy sauce covers that occasional "fish taste". Makes a great family dinner when paired with potato salad and green beans - or go for a lighter taste with rice and a side salad.

  • halibut
  • bake
  • mexican
  • spicy
  • creamy
  • bake
  • mexican
  • halibut
  • bake
  • mexican
  • spicy
  • creamy
  • bake
  • mexican

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  • 2 pounds halibut fillets, skinless
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 3/4 cup salsa
  • 1/4 cup melted butter
  • 1 tbsp garlic oil
  • lemon pepper, to taste

Ingredients

  • 2 pounds halibut fillets, skinless shopping list
  • 3/4 cup sour creamshopping list
  • 3/4 cup mayonnaiseshopping list
  • 3/4 cup salsashopping list
  • 1/4 cup melted buttershopping list
  • 1 tbsp garlic oilshopping list , to taste shopping list

How to make it

  • Preheat oven to 350 degrees F.
  • Pour the butter into a baking dish and place the halibut fillets in the dish. Then, season with the lemon pepper.
  • Combine the sour cream, mayonnaise, salsa, and garlic oil in a bowl, then spoon onto the halibut fillets.
  • Bake for 30 minutes (fish should easily flake with a fork).
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The Cook

The Rating

I cooked this Baked Halibut last night using sour cream, mayo and salsa and it was the BEST, most moist halibut I've ever eaten. Thrilled. This will stay on my 'favorites' list for a long time coming!

We just finished dinner and thoroughly enjoyed this halibut bake. It was wonderful! We love halibut and I was concerned the sauce would over power it. Not the case! I served it over rice and WOW!
BTW-I am not sure what garlic oil is, so I us. more


11 Recipes That Prove the Versatility of Halibut

Halibut–it’s not just for the hell of it! It’s high in protein and Omega-3 fatty acids, low in fat, and mild in flavor. Wild Alaskan halibut is certified sustainable. And–best of all–it’s so versatile. From fish and chips to Asian broths, check out these awesome halibut recipes to perk up your seafood repertoire.

1. Baked Halibut Puttanesca with Crostini

This spicy, savory recipe keeps halibut moist by baking it gently in tomato sauce. Just toast your crostini, bake the fish in this sauce packed with briny olives and salty anchovies, and before you know it, you will have a new twist on an old favorite that will have your family clamoring for more! Get our Baked Halibut Puttanesca with Crostini recipe.

2. Fish and Chips

One of the best uses for halibut is fish and chips. The fish stays moist inside this puffy, crispy beer batter, and once the batter comes together, the dish is ready in a flash. Serve it with freshly fried potatoes, tangy malt vinegar, and a creamy coleslaw. It will be a taste of merry olde England right in your kitchen. Get the recipe here.

3. Asian-Spiced Halibut

For those who have invested in a sous vide machine, this recipe is a keeper. Halibut is marinated in soy, sesame, and lime before being plied with aromatics like cilantro and green onions. It’s then cooked gently in a vacuum sealed bag in a water bath before being served over rice. It’s tender, it’s fragrant, and it’s a showstopper! Get the recipe here.

4. Halibut with Orange-Parsley Butter and Succotash

This summery recipe pulls out the grill and all of summer’s fresh produce. Freshly grilled halibut is topped with a verdant, tangy compound butter and then laid over a bacon and corn filled succotash. Feel free to supplement the succotash with your garden’s vegetables for a personalized touch. Get our Halibut with Orange-Parsley Butter and Succotash recipe.

5. Halibut Cakes

These golden brown cakes take some time to make but are well worth the effort. The halibut is gently poached and chilled before being flaked with a fork and mixed with mustard, miso, panko, and aromatics like green onions and cilantro. It’s then coated in cornmeal and shallow fried until it is crispy without and creamy within. This Asian-inflected dish would be delicious with some sriracha-tinged tartar sauce. Get the recipe here.

6. Grilled Halibut with Lemon-Basil Vinaigrette

Because who doesn’t have extra basil exploding out of their gardens by the end of the summer? This simple recipe relies on fresh halibut, garlic, basil, capers, and little else. Add in some olive oil and seasonings and you have a gourmet dinner with ingredients that are already in your fridge or backyard. Get the recipe here.

7. Panko-Parmesan Crusted Halibut

Fish fingers aren’t just for kids anymore! Coat hunks of halibut in garlicky, parmesan-infused panko breadcrumbs and then bake until golden brown. They are crispy outside, mild in flavor, and perfect with tartar sauce or atop fresh greens topped with a lemony or Caesar dressing. Get the recipe here.

8. Pan-Roasted Halibut with Caper Vinaigrette

This halibut is tender with an uber-crispy skin from being roasted quickly in a screaming hot pan and then finished in the oven. It’s then topped with a lemony, creamy caper dressing. Serve with a lightly dressed salad and crisp white wine for an elegant dinner party entrée. Get our Pan-Roasted Halibut with Caper Vinaigrette recipe.

9. Pita-Crusted Halibut

Perfect for those pita chip crumbles at the bottom of the bag! This would also work well with tortilla chips or potato chips–let your imagination run wild! Serve with risotto or mashed potatoes. Get the recipe here.

10. Oven-Roasted Halibut with Cherry Tomatoes and Thyme

This low carb recipe is so delicious that you won’t even realize that it’s healthy. Halibut is tossed with lemon juice, wine, and thyme butter and then baked with sautéed cabbage and fresh tomatoes. The result is elegant and subtle–ideal for a dinner for one or a huge party. Get the recipe here.

11. Parchment-Baked Halibut with Cilantro and Ginger

Baking halibut in parchment seals in the moisture and flavor without adding a lot of extra fat. Simply place the fish with cilantro, ginger, and olive oil in a parchment pouch. Then, seal the pouch and bake gently in the oven. The fish emerges juicy, fragrant, and delicious. Get the recipe here.


Ask Eric: Two great recipes for halibut cheeks

Dear Eric: I would appreciate your advice on the best way to prepare halibut cheeks.

Trending Stories

Dear Frank: Halibut cheeks are portions of flesh removed from the head of the fish. They have an almost sweet and luxurious flavour. The texture and oval shape somewhat resemble a scallop.

And cooking methods you would use for scallops — such as grilling, roasting and pan-frying — work for halibut cheeks. In today’s recipes, both of which serve two, I’ve used the latter two techniques.

In one, I roasted the cheeks in a lemon and garlic mixture. In the second one, I pan-seared the cheeks and adorned them with a creamy mustard and chive sauce.

Halibut cheeks vary a lot in size. When they are taken from a smaller fish, they will be about the same size as a sea scallop. When taken from a very large halibut, they’ll be more like a small hamburger patty in size. That’s why, in today’s recipes, I’ve given a range on how many halibut cheeks to use.

Halibut cheeks cook quickly. When ready, they’ll feel slightly firm, not hard, a sign you have overcooked it, and not soft, a sign it’s not cooked through. When cooked, the flesh will also lose its translucency and become opaque.

Halibut cheeks are a popular item and often in limited supply. In Victoria I found them at Finest at Sea Ocean Products, 27 Erie St. (telephone 250-383-7760 website finestatsea.com). I bought them frozen and thawed them in a sided dish overnight in the refrigerator.

Some grocery stores, such as Thrifty Foods, may also be able to order in halibut cheeks for you.

Roasted Halibut Cheeks with Lemon Butter

Fine fish quickly roasted in an easy-to-make lemon/butter mixture spiked with garlic.

Preparation time: 20 minutes

Cooking time: About 10 minutes

1 small garlic clove, minced

4 to 8 halibut cheeks, depending on size (about 300 grams)

1 Tbsp chopped fresh parsley

Preheat oven to 450 F. Combine the first six ingredients in a bowl. Pat the halibut cheeks dry, and then set in a shallow-sided baking dish just large enough to hold them in a single layer. Spoon the butter mixture over the halibut cheeks. Bake uncovered, for 8 to 10 minutes, or until the cheeks are just cooked. Divide between two plates, top with pan juices, sprinkle with parsley and serve.

Pan-seared Halibut Cheeks with Mustard Chive Sauce

Sumptuous fish swimming in a luxurious cream sauce.

Preparation time: 5 minutes

Cooking time: About 7 minutes

4 to 8 halibut cheeks, depending on size (about 300 grams)

• salt and white pepper to taste

1 small garlic clove, minced

1 Tbsp whole grain Dijon mustard

2 tsp snipped fresh chives

Pat the halibut cheeks dry, and season with salt and pepper. Place the oil in a skillet set over medium-high heat. When very hot, add the cheeks and cook one minute on each side, or until almost cooked through. Transfer cheeks to a plate.

Drain excess oil from the skillet. Add the wine and garlic and cook until wine is reduced by half. Add the cream and bring to a simmer. Simmer and reduce the cream until it lightly thickens. Mix in the mustard and chives season the sauce with salt and pepper.

Return the cheeks to the skillet and heat them in the sauce until cooked through, about two minutes.

Divide the cheeks between two plates, top with the sauce and serve.

Eric Akis is the author of the hardcover book Everyone Can Cook Everything. His columns appear in the Life section Wednesday and Sunday. Submit questions about cooking techniqes or ingredients by email.


Baked Halibut with Lemon and Rosemary (Greece)

Nothing goes better with baked halibut than lemon and rosemary. By substituting meat with fish, we up our intake of healthy fats, which is a keystone of the Mediterranean Diet. This traditional recipe for halibut with lemon and rosemary is brought to you by Crete native Koula Barydakis. Read Koula’s write up about this recipe below.

Baked Halibut: A dish for a special occasion

I grew up in a small village in Crete where I learned to prepare the many traditional dishes that I still love cooking today. Some dishes are saved for special occasions like this recipe for baked halibut with lemon and rosemary. In the Greek Orthodox tradition, a feast is held on August 6th in honor of the transformation of Christ on Mount Tabor. On this day, I remember going to the small church near my parent’s house and eating fish after the service.

It is traditional to eat fish on this day so we prepare and share dishes with our fellow churchgoers such as this recipe for baked halibut with lemon and rosemary. Other dishes include octopus risotto, sardines in olive oil and vinegar and stuffed tomatoes and peppers (no beef added). I remember being a kid and watching my mom cooking fish and seafood, preparing for the feast. Halibut was one of the fishes she always cooked on August 6th and I still make it today! I harvest lemons and rosemary from the garden and use the freshest olive oil. My dad used to go down to the market and buy the fish fresh. Now, I follow in his footsteps.

I love fish and look forward to August 6th each year because the ingredients and aromas of the traditional dishes bring back old memories.

Here are some other traditional Greek recipes that will go well with the baked halibut.


Real Fast Food?

In a whole foods kitchen, it can be awfully tough to have truly fast food, especially if you have a day when you didn’t plan ahead to thaw some meat.

Eggs are always an option, but if you’ve already had scrambled eggs for breakfast, and perhaps even egg salad for lunch if it’s a Friday in Lent, you might be a little egged out by dinnertime.

I’ve come to appreciate fish as a quick, simple, healthy meal. Fish filets only take 30 minutes or less to thaw in a pan of water, and they cook in well under 10 minutes, so if you can just add some steamed veggies, maybe fried potatoes or bread, you’ve got a true 󈬎 minute meal.”

Just remember two tenets of cooking and buying fish:

  1. DO NOT overcook. That’s where the rubbery awful texture comes into play.
  2. Always buy sustainable seafood – anything marked “Alaskan” is always wild, never farmed, because Alaska won’t allow fish farms. (Smart Alaskans. ) Farmed fish can be harmful to the environment because of the large concentration of waste in one spot in the ocean and harmful to you because the fish are often fed corn, which makes them high in omega 6s, the opposite of the omega 3s you want.

There was an article recently about fish being mismarked, up to 80% of the time, including where it was caught and even what KIND of fish it is. Be picky. Find quality fish.

Now that GMO (genetically modified) salmon has been approved (Heaven help us), they will be farmed…until, of course, a few escape and mate with wild fish, and then there aren’t any non-GMO salmon to be found. How many years will that take…and how many cans of salmon do I want to stock up on before it happens? Le sigh…

Carrying on with the good part – this is basically the “everything” post I needed to read ten years ago when I was skeered to death of making fish into a mess – five different ways to cook and serve fish that are simple (almost foolproof).


While perfect for halibut, this classic pan-fried preparation works with other white fish as well. If you're sticking with halibut, look for a thick-cut fillet (at least 1 ½ inches).

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


A foolproof way to cook fish: Bake it in a quick sauce


Creamy Halibut. (Deb Lindsey /For The Washington Post)

This could be the one of the better ways to cook fish — and avoid overcooking it. A creamy, tangy blanket of yogurt, mayonnaise, sour cream and fresh dill goes on after these halibut fillets spend some oven time on their own.

If you want to cook this fish (or other white-fleshed fillets of a similar size) from an almost-frozen state, allow for a longer initial time in the oven and look for that same degree of white at the center before going on to add the sauce.

Scale, print and rate the recipe in our Recipe Finder:

This is a refreshingly simple, clean-tasting and very quick way to keep fish moist, and to minimize its aromatic effect as it cooks in your kitchen.

Serve with small boiled potatoes or sauteed haricots verts (thin French green beans).

Adapted from “Homestead Kitchen: Stories and Recipes From Our Hearth to Yours,” by Eve and Eivin Kilcher (Pam Krauss Books, 2016).

Two 6-to-8-ounce skinned, frozen/defrosted halibut fillets, preferably about 1 inch thick (may substitute another similarly thick, white-fleshed fish)

1/4 teaspoon freshly ground black pepper, or more as needed

1/4 cup plain whole-milk or low-fat yogurt

1/4 cup regular or low-fat mayonnaise (do not use nonfat)

1/4 cup regular or low-fat sour cream (do not use nonfat)

Preheat the oven to 350 degrees.

Lightly season the fish all over with salt and then the 1/4 teaspoon of pepper. Place the fillets skinned side down in a shallow baking dish or ovenproof skillet that’s just big enough to accommodate the fish and some sauce bake for 5 to 7 minutes or just until opaque at the center.

Meanwhile, chop the dill fronds and mince the garlic, placing them both in a medium bowl. Add the yogurt, mayonnaise and sour cream, whisking to incorporate. Taste, and season with salt and pepper as needed.

Remove the fillets from the oven and spoon the sauce over them, making sure to coat them completely. Bake for 5 minutes more, depending on the thickness of the fish. (Cook just until it flakes.)

Serve warm, with the sauce.

Nutrition | Per serving (using low-fat yogurt, mayonnaise and sour cream): 310 calories, 34 g protein, 8 g carbohydrates, 15 g fat, 3 g saturated fat, 110 mg cholesterol, 440 mg sodium, 0 g dietary fiber, 4 g sugar


Preheat oven

Heat oven to 450 degrees. Place halibut into baking dish.

Prep Fish

Drizzle fish with olive oil, sprinkle with salt, pepper, and paprika. Lay sprigs of rosemary and lemon over halibut. Top with Kalamata olives.

Bake + Broil

Bake for about 7 minutes. Then, turn broiler on high and finish under the broiler for about 5-7 minutes.

Serve

Drizzle with a little more olive oil when it’s out of the oven. That’s it!

*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.


Related Video

Delicious. Made it as written with a thick piece of Cod. It too a bit longer than 8-10 minutes for the fish.

This is fantastic -- delicious and easy. Subbed white wine for water and served with new potatoes. My fish-loving husband loved it, and my skeptical kids liked it, too!

Followed the recipe exactly and it needs no modification, IMO. So good and easy.

Super easy and quite delicious. Will definitely make again--will sub Greek yogurt and use pre-portioned frozen cod fillets. I can tell it will come out great.

Made for the 5th time tonight. I save 4 forks for really outstanding recipes, but this is really very good. Go-to weeknight recipe. And it gets requested by my boyfriend who doesnt reallly like fish. I've made it both with chardonnay and greek yogurt and as written exactly. Very good either way, but yogurt separated slightly. As to the previous cook's review--- if you change the recipe, dont review 'your' recipe. Its no longer the same dish.

Made this for the 2nd time last night, and was not impressed. The 1st time I made it I gave it 4 forks, and I don't know what went wrong this time. The leeks disintegrated, the sauce curdled and was like water, and the Pollock was flavorless. Perhaps subbing no-fat Greek yogurt for sour cream? Or maybe my Pollock (Alaskan caught) were too small--do they come in different sizes, depending upon where caught?? Half of one of these fish was only about 7" long, and very thin. I would hardly call these "thick" fillets. I'll try this recipe again, but with salmon, more leeks, and stir the flour into the butter and leeks to start with. Also, white wine to replace the 1st water addition. Perhaps this will help. Call me NOT HAPPY this time!!

Really easy and tasty. I used Fage 0% instead of the sour cream, and modified the procedure to avoid the separation factor. Started with just leeks and butter in pan, sauted for few mins. Sprinkled flour over and cooked for few more mins. Deglazed pan w/ white wine (instead of the water). Added seasoned fish to pan and covered for 8-10 mins. Turned off heat and plated fish. Stirred Fage into leeks and poured that over fish.)

Excellent weeknight recipe. Easy and fast, with ingredients I always have on hand. I used salmon, which was delicious. I can't wait to try it with halibut and other fish.

This is a keeper. Next time I may cut back a little on the sour cream or perhaps substitute creme fraiche to lighten and brighten it up just a little, but even as written it was a great way to prepare fish simply without sacrificing flavor or richness.

Yes!! Made with salmon, served over pasta, and garnished with avocado. Brilliant!! And uber easy!

This is so good and so easy. The only change I made was to use non-fat Greek style yogurt instead of sour cream.

This is a keeper! I made it almost exactly as written, except I used chicken stock in place of the water and added a bit of lemon juice at the end. Tasty, easy recipe.

This is a great, simple to prepare North European dish.

I made this for my family the other night and it was an instant hit. I used (frozen) flounder and it worked perfectly with the flavor of the sauce. It did fall apart a bit while cooking, but we still scraped the pan clean, trying to get those last little bits. I also added the dill do the sauce when I put the fish in, along with a splash of lemon juice. Next time, we're going to serve it on a bed of linguine, and I plan on experimenting some time in the near future with other types of seafood. Possibly scallops or shrimp.

This was really good and very, very simple to make. I used halibut, and the cooking directions were perfect - not undercooked and not dry. Next time I may try it with low fat sour cream - I'm sure it'll be just as good.

so good! I used chicken broth instead of water, half tbsp butter and fat-free sour cream - it was still extremely creamy and rich, and went very well with the salmon we cooked.

Awesome! So few ingredients, so much taste. Will make over and over again!

Excellent, just as written. Only thing I might add is a squeeze of lemon for brightness. Quick delicious dinner. A keeper!

I usually choose more Mediterranean recipes for fish, but I had some lovely leeks I wanted to use so I thought I would give this a try. Perhaps it's my Scandinavian and Welsh heritage, but I found this to be delicious(as did my Irish and Alsatian husband). Simple yet flavorful in a mild, slightly sweet leek-y way. I used halibut, and the leeks were fresh from the farm stand, which may have helped. The sauce was thin though, perhaps because I used 3 instead of 2 leaks. I would not add the second 1/3 cup water next time, and I didn't find that putting the flour in the sour cream at the beginning worked as a roux or added anything. I might try adding a roux at the end next time to make it creamier. I served it with boiled fingerling parsley potatoes and peas, which worked great for a homey meal.

This was really tasty, and REALLY simple. I used broth instead of water, and I think it added just the right amount of flavor to the sauce. I also threw in some small red potatoes chopped into inch-sized pieces in with the leeks as they began to cook, and left them in for the rest of the cooking time. I didn't have much sour cream, so I substituted mostly heavy cream and some fresh lemon juice. It turned out great. When I added the fish, I placed a legged steamer with some thin asparagus above the whole pan and covered it all with a wok that was the same width as the pan. When the fish was done, so was the asparagus, and I dripped some of the sauce atop it while serving. The whole thing took 25 minutes, knife to plate. An impressive yet quick dinner. Probably would work great with chicken breasts and onions or shallots if you don't have leeks and fish.

My family enjoyed this recipe. I only made one change I used white wine instead of water. The creamy sauce works well with the slightly crisp leeks. I used alaskan pollock.

Really good! Took the advice of other users and swapped the first 1/3 of water with vermouth. Also, sauteed 2 strips of finely chopped bacon before adding butter, leeks, etc.

i was not good. Didn't like it at all. Would have been ok as pie filling but the leek sauce didn't work for me or my husband. it looked bad, tasted worst. i used cod, the leek was all stringy and made the suace gunky. this was me cooking the fish seperately so that it didn't fall apart in the sauce (i did return the sauce to which the fish was cooked) i suggest cooking the leek, fish and sauce seperately if you really want to make this dish.

This was delightfult. I used 1/3 of a cup of white vermouth in place of the first water amount and I used half fat sour cream. I also squeezed in 2 lbs of frozen pollock into the pan. Delicious! Next time if I use frozen fish again I will double the flour though as the fish gave off a lot of juices.



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