Baked Halibut With Walnuts Au Gratin Food

ROASTED HALIBUT WITH WALNUT CRUST

Steps:

• Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning. Transfer fish to plates; garnish with lemon wedges.
• *Available in the Asian foods section of some supermarkets and at Asian markets.

SEAFOOD GRATIN

Steps:

• Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
• Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
• Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
• Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
• Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
• Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

HALIBUT AU GRATIN RECIPE - (4/5)

Steps:

• Place halibut in a baking dish and sprinkle with celery, onion, salt, pepper, water and lemon juice. Bake at 450 degrees for 20 minutes. In a saucepan, melt the butter and add flour and milk. Stir until thickened. Add cheese and some salt and pepper. Heat until cheese is melted. Pour over halibut and bake for 10 to 15 minutes.

BAKED HALIBUT

Steps:

• Rinse halibut and place in a well-greased baking pan.
• Sprinkle fish with lemon juice and seasonings.
• Place onion slices on top of fish and top with bacon slices.
• Dot with butter and bake in a preheated 400F oven for about 30 minutes or until fish flakes easily, basting frequently.
• Serve garnished with lemon quarters and parsley.

BAKED PARMESAN HALIBUT

Steps:

• Combine crumbs, cheese and salt.
• Dip filets in combined eggs and milk, then coat with crumb mixture.
• Place in greased 9X13" pan and bate at 425 degrees fo 20 minutes or until fish flakes easily.
• Serves six.

HALIBUT AU GRATIN

Steps:

• 1. Preheat oven at 325° F.
• 2. Peel and slice potatoes and carrots, boil until done.
• 3. Place halibut in a greased glass baking dish. Season the halibut with salt and pepper.
• 4. Put 1/2 cup grated cheese over fish.
• 5. Place potatoes and carrots evenly over fish.
• 6. Make the cream sauce using the butter, flour and milk. Melt butter in sauce pan, add flour to make rue. Add milk slowly to rue, stir until it comes to a boil and thickens.
• 7. Add onions to the sauce and pour over the fish and vegetables.
• 8. Sprinkle remaining cheese and bread crumbs over top.
• 9. Bake for 45 minutes at 325° F. Enjoy! Serves 8. You can add shrimp or scallops to the fish for a richer dish, and serve on shell.

HALIBUT AU GRATIN FOR 2

Steps:

• Heat oven to 400 degrees.
• Place frozen fish in ungreased baking dish, 9x9x2 inches.
• Sprinkle with salt and oregano.
• Mix onions, bread crumbs, cheese and butter; spread on fish.
• Pour sauterne into baking dish.
• Bake uncovered until fish flakes easily with fork, about 30 minutes.

MUSHROOM WALNUT AU GRATIN

Steps:

• For pilaf:.
• Heat oil in 2 quart saucepan.
• Stir in rice and cook and stir until it begins to brown.
• Add onion, stirring until lightly browned.
• Add bouillon cube, salt, ginger, oregano and water, stirring to combine.
• Cover and lower heat to simmer.
• Cook until rice is just tender, about 30 minutes.
• For mushroom/walnut mixture:.
• Preheat oven to 400 degrees.
• Heat oil in large skillet over medium high heat, add walnuts and stir until lightly browned.
• Remove with slotted spoon and reserve.
• Add onions and mushrooms to oil and brown lightly, remove with slotted spoon and reserve.
• Add broccoli and saute until crisp-tender, about 8 minutes.
• Stir in onions, mushrooms, water chestnuts and garlic.
• Remove from heat and add walnuts, soy sauce and sour cream.
• Stir lightly to coat vegetables.
• Spread brown rice pilaf in greased, shallow 2 1/2 quart baking dish.
• Cover with vegetable mixture, and sprinkle evenly with cheeses.
• Bake until cheese melts, about 20 minutes.
• Serve garnished with orange slices.
• Cooking time below is approximate, as I think you can do the pilaf and mushroom mixture concurrently.

BAKED HALIBUT WITH WALNUTS AU GRATIN

Steps:

• Preheat oven to 400°F.
• Place fish on a well greased sheet of heavy-duty aluminum foil.
• Sprinkle with salt, pepper, lemon juice, and wine.
• Combine walnuts, grated cheese, and milk, spread on the top of the fish.
• Sprinkle with bread crumbs and dot with butter.
• Wrap the fish tightly in foil, sealing the ends and top with double folds.
• Bake for 25-30 minutes or until the fish is tender and flaky.