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Halibut with Creamy Cheese Sauce recipe

Halibut with Creamy Cheese Sauce recipe

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

Succulent pieces of baked halibut are served with a delicious cream sauce, which is flavoured with garlic, herbs and chilli. Enjoy with potatoes, rice or pasta.

40 people made this

IngredientsServes: 4

  • 4 (170g) halibut fillets
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 2 sprigs coriander leaves
  • 30g butter
  • 4 spring onions, finely chopped
  • 4 tablespoons finely chopped red pepper
  • 2 cloves garlic, finely chopped
  • 1 tablespoon crushed chillies
  • 4 tablespoons dry white wine
  • 1 teaspoon dried dill
  • 1 teaspoon dried tarragon
  • 250ml chicken stock
  • 125ml single cream
  • 40g grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon plain flour
  • 4 tablespoons water
  • 4 tablespoons toasted flaked almonds

MethodPrep:25min ›Cook:20min ›Ready in:45min

  1. Preheat oven to 180 C / Gas 4. Grease a shallow baking dish.
  2. Rub halibut with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the coriander leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
  3. Meanwhile, melt the butter in a frying pan over medium heat. Stir in the spring onions, red pepper, garlic and crushed chillies until the vegetables have softened, about 5 minutes. Pour in the white wine and season with dill and tarragon. Simmer for 2 minutes, then add the chicken stock, single cream, Parmesan cheese and remaining lemon juice; season with salt and pepper to taste. Bring to the boil over medium-high heat, then dissolve the flour into the water and stir into the boiling sauce. Return to the boil, then reduce the heat to medium-low and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

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Reviews & ratingsAverage global rating:(38)

Reviews in English (32)

by Jeremy

The Creamy Garlic and Herb Sauce perfectly complimented the mild flavor of the Halibut, and tasted incredible. The sauce was quick and easy to make, and was done at the same time the fillets were ready to plate. This dish went well with a glass of wine and was a perfect main dish for a romantic candle light dinner for two.-29 Apr 2008

by catherette

excellent dish....i didn't add tarragon or cilantro because i didn't have anyone. those ingredients were not necessary. this is a gourmet dish.-23 Aug 2008

Baked Fillets of Halibut with Creamy Lobster Sauce

  1. Put the cream, butter, flour, egg yolks, and salt and pepper to taste into a liquidizer or food processor and whiz until smooth. Pour this into a heatproof bowl.
  2. Put the bowl in a wide pan or roasting tin containing enough gently simmering water to come halfway up the sides of the bowl and place over a low heat. Cook until the sauce thickens, stirring with a wire whisk from time to time. This will take 25-35 minutes.
  3. Meanwhile, thickly butter a wide, shallow ovenproof dish. Lay half of the parsley on the bottom, sprinkle half the lemon juice over, and grind pepper over too.
  4. Put the pieces of fish on this bed of parsley, and cover with the remaining parsley. Sprinkle over the remaining lemon juice, and grind more pepper over. Cover the dish with a lid and bake in a preheated moderate ovenat 350 degrees F until the fish is cooked.

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Our family loves fish and so I am always happy to find new and interesting recipes. Initially when I read this recipe I thought it was going to be fiddly and fussy to make but, happily, that was not at all the case. It was surprisingly quick to make and absolutely delicious to eat. So much so that everyone had seconds. Next time I might make the sauce ahead of time so that the lobster flavor permeates a little more but, overall, it was a very nice meal.

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Creamy Halibut

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).


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.


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.

Recipe Source

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

Healthy Dinner Fish Recipe: Halibut in Creamy Wine Sauce

The firm, mild and white flesh of halibut makes it one of the most delectable and versatile fish recipes to cook with. In this recipe, halibut is cooked in the crock pot with a luscious and creamy white wine sauce to make a simple yet delightful gourmet healthy meals. Halibut is a large flat fish but can range in sizes depending on its age and kind. The California halibut is relatively smaller while the Pacific halibut is gigantic and can grow more than 500 pounds. Most of the time, halibut is sold as steaks in markets and groceries.

Halibut is very healthy and can be included in the weekly diet because it is sustainable, especially the Pacific halibut. Most of the halibuts sold in the market are Pacific, specifically Alaskan fishery. California halibut is available in California and usually caught between 4 and 12 pounds. These kinds of halibut are sold as fillet since they are relatively small in size. The taste and texture of both kinds of halibuts are similar. Halibut can be sold fresh or frozen. This kind of fish stores very well as long as it is vacuum-sealed, it can retain its quality for a year.

Ingredients: 250gms packages halibut – steaks, thawed, 2 tablespoons flour, all-purpose, 1 tablespoon white sugar, Salt to taste, 100gms butter, 1/3 cup white wine – dry, 2/3 cup milk – or half and half, 1 lemon cut into 4

Preparation Instructions:

Dry the halibut steaks dry and put them in Crock-Pot. In a separate bowl mix the flour, sugar and salt. Set aside. Melt butter in a pan and add the above flour mixture. Keep stirring and when it combines well, add wine and milk and cook over medium heat until thick consistency is reached while stirring constantly. Let it boil for a couple of minutes. Pour this sauce on the dry halibut steaks. Cover and let it cook on High flame for about 20 minutes. Once cooked transfer halibut to serving plate and garnish with chopped lemons.

In this recipe, the halibut is cooked in the slow cooker or crock pot. Because it is a lean fish and contains very little oil, it can dry out pretty fast when cooked improperly or too long. The white wine sauce is added to the dry halibut steaks and provides moisture and flavor while it is cooking, allowing the meat to absorb the flavors well. There is no need to marinade the halibut, as many recipes require, since the flavors from slow cooking the fish will penetrate deep into the flesh and make a really tasty dish. The lemon added at the end also enhances the moisture and flavor.

How to get rid of the fish smell in your air fryer

One of my main concerns before first air frying fish was the smell. I was so worried about leaving a lasting fish smell in my Breville Smart Oven Air. We use that oven for everything besides air frying and I didn’t want all of the food to smell like fish. However, I learned this great little tip and a few more when doing a little research. This method also works to get rid of the new plastic smell in your air fryer as well.

  • In a small oven safe dish (like glass custard cup), place 1 T. distilled vinegar and 1 T. lime juice. Mix well.
  • Place dish in the air fryer basket or on the oven shelf.
  • Set temperature to 400° and let it run for 3 minutes.
  • Leave dish inside and let it sit for another 15 min. The lime and vinegar will coat the inside and absorb the fumes. Use a hot pad to remove dish.
  • Clean the basket/shelf with soapy water and rinse. Wipe down the inside of the fryer with a damp cloth. Repeat if necessary.

Air Fryer Parmesan-Crusted Halibut

Some of you that have been following along for a while know that Jeremiah really likes to fish. (If you like fishing videos, check out this one!)

We got a boat a few years ago, and it has been one of the best things we&rsquove ever done. He and the kids go out dozens and dozens of times a year and fish for all kinds of things in the Puget Sound and off the coast of Washington and Oregon.

I mention this because it is a bit of a teaser for some more fishing-related content to come, and because while 2020 was a shit show in almost all other regards, it happened to be a banner year for halibut.

In 2020, due to a lack of demand from restaurants that were not open due to various restrictions, the halibut season was open for recreational fishermen for a much longer time period than it usually is.

For us, that means we now have a freezer with enough fresh halibut (and almost every other fish that can be legally caught in those waters) to last the year, and also that they didn&rsquot have to go out in less-than-perfect waters to do it.

Why I love halibut, and you should too

Halibut is prized for its thick, meaty flesh and how buttery and delicious it is after it is cooked. I think of a big, thick halibut filet in the same way I think about a big steak. In fact, if I knew the fish was going to be prepared well, I&rsquod pick halibut over steak almost every time in a restaurant.

I&rsquove shared some halibut recipes with you before. Our Traeger Parmesan Halibut was delicious, and this Crispy Battered Halibut with NO Beer has been really popular on Pinterest for quite a few years. If you love a good Beer Batter, I have one of those too.

This one though &ndash this one might be my favorite yet.

Air Fryer Parmesan Shrimp Recipe

We&rsquore just getting into Air Frying these days, but these shrimp have been a huge hit!

Get the recipe

Why you&rsquore going to LOVE it

From the crispy cracker-filled crust to the ultrasimple prep and cooking method, this is just a winner all-around. The kids even devoured this, and there are usually a few that turn their nose up at fish depending on the preparation and the kid. (And the time of the day, and what kind of mood they are in.)

If you don&rsquot have halibut, this recipe can be used on any firm whitefish. I am really excited to try it with lingcod, rockfish, and walleye.

Parmesan-Crusted Halibut Shopping List

For the complete recipe, including the amounts you need for each ingredient, make sure to scroll down to the recipe card!

  • halibut
  • mayonnaise
  • parmesan cheese
  • salt & pepper
  • hot sauce
  • Ritz crackers
  • garlic

How to make crispy halibut in the air fryer

If you want to know what you are getting yourself into, I&rsquove got the cliff notes here. Make sure when you are cooking to follow the instructions in the recipe card at the bottom of the post.

  • Your hands are going to get messy&ndash It is just a thing. Wash up and get to it, they don&rsquot stay messy for long. This is the most annoying part of the recipe, and the rest is a cake wake.
  • Don&rsquot let it stick &ndash Make sure your cooking surface is non-stick, or make it so. The last thing you want is to lose half your breading to the bottom of your air fryer.

Mix together everything except the crackers.

Spread it all over the fish, on all sides.

Roll the fish in the crushed Ritz crackers.

Air fry at 350° for about 10 minutes!

How to store crunchy parmesan halibut leftovers

My suggestion for fish is usually to just not make too much, but this one comes back to life again surprisingly well. If you find yourself with some extra halibut that was cooked up, store it in a covered container for a day or two.

How to reheat breaded halibut

Easy! Just reheat it in the air fryer. I&rsquod turn the heat down to about 300° though, so the breading doesn&rsquot burn while the center is heating, and keep a close eye on things!

What else can you serve with Air Fryer Parmesan Halibut?

Lots of good stuff! Pictured here you see some creamy coleslaw. I&rsquod also serve this gladly next to a big helping of my favorite Greek Salad, and these perfect grilled asparagus.

Recipe of the week: Creamy Butter Halibut

Let’s begin by gathering our ingredients for Creamy Butter Halibut:

3 tablespoons butter
2 pounds halibut
1 large onion, diced
1 tablespoon freshly grated ginger
2 cloves garlic, minced
1 teaspoon garam masala
1 teaspoon curry powder
1 teaspoon cumin
½ teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon salt
1½ cups tomato sauce
1 cup whipping cream
2-3 tablespoons cilantro, chopped, for garnish

Cube halibut. Heat 2 tablespoons of the butter in saucepan. Cook the fish cubes slightly, just so the outside turns white. The fish will cook throughout the whole process.

Add 1 chopped onion and 1 tablespoon freshly grated ginger to saucepan.

Add 2 minced garlic cloves, 1 teaspoon garam masala, 1 teaspoon curry powder, 1 teaspoon cumin, ½ teaspoon turmeric, ½ teaspoon cayenne pepper and 1 teaspoon salt.

Add 1½ cups tomato sauce. Bring to a simmer.

Add 1 cup whipping cream. Bring to a simmer. Cook for an additional 5-10 minutes to thicken sauce. Then remove from heat.

Serve with rice. Garnish with cilantro. Plate to serve. Enjoy!

Thanks for reading. If you’d like to receive a monthly email, sign up for our e-newsletter. For your convenience, here is a printable version of Creamy Butter Halibut.

Recipe Summary

  • 1 cup all-purpose flour
  • ½ teaspoon sea salt
  • ¾ teaspoon freshly ground black pepper
  • 2 teaspoons coarse grained Dijon mustard
  • 2 large eggs
  • 1 ¼ cups pecans, finely chopped
  • 1 ¼ cups fresh or dried breadcrumbs
  • 8 (6-ounce) skinless halibut fillets
  • ¼ cup butter
  • Dijon Cream Sauce

Combine flour, salt, and pepper in a shallow bowl. Whisk mustard and eggs in another shallow bowl. Combine pecans and breadcrumbs in a third shallow bowl.

Dredge each halibut fillet in flour mixture, shaking off excess. Dip halibut in egg mixture to coat drain excess. Place halibut in pecan mixture, pressing slightly to coat both sides of the fillet.

Melt 2 tablespoons butter over medium heat. Add fillets, in batches, and cook 2 minutes on each side or until lightly browned, adding additional butter as needed. Arrange fillets on a foil-lined baking sheet. Bake at 350° for 10 minutes or until done. Serve with Dijon Cream Sauce.

Creamy Artichoke Halibut

I got a new cookbook! Mountain Man pointed it out me at the Sportsmen’s Show a few weeks ago. Tiffany Haugen is a cooking columnist for many outdoor and sportsmen’s magazines in the Pacific Northwest including MM’s favorite, Salmon-Trout-Steelheader. With a job like that, you better believe she knows what she’s talking about. I really love her cookbooks. They are clear, straight forward, and have pretty pictures for each recipe. I don’t know about you, but I need visual stimulus when it comes to food. No pictures? No deal!

It was funny how cautious MM was at suggesting I get a cookbook. He was worried I’d jump down his throat, like “How dare you suggest I, cooking blog badass, need a cookbook!” I laughed. “Of course I need cookbooks!” I said, “Inspiration doesn’t always just come out of thin air and completely original ideas are few and far between for any blogger.” Once the relief washed over his face, he happily began to sell this book to me by telling me all about the author and how she posts in his favorite magazine monthly.

Check out Tiffany Haugen’s Website!

The minute we got in the truck to head home, I started flipping through the pretty pictures when….

I found a recipe that called for artichokes with halibut. I never would have thought of that, and I love artichokes! Needless to say, the moment I got home, I started pulling ingredients out and devising a plan. The sauce is essentially just like my Awesome Salmon recipe with a few extra ingredients. And boy was this a hit! The flavor of the artichoke complements the fish so well. I don’t know how to explain it other than, it’s awesome! I also added a little Swiss cheese in to help bind the sauce together, yum!

That day at the Sportsman’s Show, I also picked up Garlic Gourmet’s Garlic Pepper seasoning. This seasoning is super zingy with lots of peppery kick! Garlic Gourmay is one of the best seasoning companies out there, if you ask me. Although Garlic Gourmet products are not sold in grocery stores, they are often found in the cooking section of sportsmen’s stores or you can purchase online (just click on the link above). If that’s too long to wait or to far to go, many grocery store brands have garlic pepper readily available in the spices section as well.

Did I mention this recipe is super easy? Make the sauce, spread it over your fish, and bake for 20 minutes. That’s it. So easy, so good. I’m so glad for another knock out fish recipe to add to our weekly meal options! Enjoy!


Halibut is a white-fleshed fish that is low in fat and has a sweet, mild flavor that lends itself to many ways of cooking. It's considered "in season" from March to November, but farmed varieties can be purchased year-round. It holds together well making it easy to turn for even cooking. When fully cooked, the fish should flake easily and be white (not opaque) throughout.

A delicious way to cook halibut. Thick halibut steaks are oven-roasted with a ginger, sesame oil, and soy sauce mixture. They turn out very tender and flavorful using this.

Method: oven
Time: under 30 minutes

This fish is a little nutty (in a totally delicious way). A coating of breadcrumbs and pistachios give seared halibut some extra crunch.

Method: stovetop, oven
Time: under 30 minutes

These oven-baked fillets coated in a mixture of olive oil, parmesan and breadcrumbs only need a squeeze of lemon and a glass of white wine.

Method: oven
Time: under 30 minutes

Halibut steaks marinated in vinegar, honey and onion cook up quickly to tangy, flaky goodness on the George Foreman grill. Throw on some asparagus or.

Method: indoor grill
Time: 30-60 minutes

Halibut steaks are baked with a simple almond and butter topping.

Method: oven
Time: under 30 minutes

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Apricot preserves turn into a delicious sauce for halibut. Cook in the oven or on the grill.

Method: oven, outdoor grill
Time: under 30 minutes

Made with black pepper, salt, fresh herbs, lemon juice, olive oil, garlic, halibut steaks

Method: outdoor grill
Time: under 30 minutes

Made with Dijon mustard, sour cream or plain yogurt, halibut steaks, olive oil, red pepper flakes, fresh dill, lemon

Method: outdoor grill
Time: under 30 minutes

Made with halibut steaks, butter, brown sugar, garlic, lemon juice, soy sauce, black pepper

Method: stovetop, outdoor grill
Time: under 30 minutes

Made with biscuit baking mix, beer, lemon juice, oil, seasonings, halibut filets, egg whites

Method: deep fryer, stovetop
Time: under 30 minutes

Made with red curry paste, lemon juice, water, sugar substitute, orange extract, unsweetened coconut flakes, fresh cilantro, green onions

Method: oven
Time: 30-60 minutes

Made with halibut fillets, lemon juice, orange juice, vegetable oil

Method: outdoor grill
Time: under 30 minutes

Made with bay leaf, fresh thyme, black peppercorns, white wine, heavy cream, butter, salt, black pepper, fresh halibut

Method: oven, stovetop
Time: 30-60 minutes

Made with parsley, sherry vinegar, halibut fillets, salt, black pepper, Yukon Gold potatoes, olive oil, garlic, dried red chili pepper

Method: stovetop, oven
Time: 30-60 minutes

Made with halibut filet, salt and pepper

Method: outdoor grill
Time: under 30 minutes

Made with lemon juice, orange juice, halibut steaks, onion, garlic, oil, parsley

Method: oven, stovetop
Time: 30-60 minutes

Made with black pepper, dried thyme, halibut steaks, tomato, feta cheese, green onion, black olive, garlic, capers

Method: outdoor grill
Time: under 30 minutes

Made with pineapple, cooking spray, lime zest, lime juice, brown sugar, grated ginger root, salt, cayenne pepper, halibut fillets

Method: outdoor grill
Time: 30-60 minutes

Made with heavy cream, bay scallops, dried ginger, halibut, flour, salt and pepper, clarified butter, butter, shallot, garlic

Method: stovetop
Time: under 30 minutes

Made with red onion, blue cheese, buttermilk, mayonnaise, water, black pepper, garlic, white pepper, halibut

Method: oven
Time: under 30 minutes

Made with halibut filets, fennel seed, kosher salt, black pepper, lemon, white wine, blueberries, honey, vanilla extract, cornstarch

Method: oven, stovetop
Time: under 30 minutes

Made with halibut fillets, salt and pepper, all-purpose flour, canola oil, mayonnaise, dill pickle or dill relish, onion, parsley, capers

Method: stovetop
Time: under 30 minutes

Made with halibut steaks, salt and freshly ground black pepper, flour, butter, lemon juice, green onions, celery, parsley, garlic, small shrimp

Method: oven, stovetop
Time: 1-2 hours

Made with salt, red pepper, nutmeg, milk, white pepper, egg yolk, Swiss cheese, frozen chopped spinach, lemon juice, halibut fillets or steaks

Method: oven, stovetop
Time: 30-60 minutes

Made with water, white vinegar, white wine, sugar, olive oil, salt, peppercorns, whole cloves, bay leaves, onion

Watch the video: Έχουμε θεοποιήσει ανθρώπους που δεν θα έπρεπε.. Είναι ένα παιχνίδι εξουσίας: Π. Χαϊκάλης στο MEGA


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