Hollers Baked Fish Halibut Olympia Food

SALMON/HALIBUT OLYMPIA

Steps:

• Grease baking pan.
• Layer fish with onions and sliced tomatoes.
• Spread sauce over top of fish (cover thoroughly).
• Cover with foil.
• Bake 1/2 hour or so at 350 (until the contents simmer).
• Sprinkle mozzarella on top.
• Broil until cheese melts.

CRUSTED HALIBUT OLYMPIA

Steps:

• Place filets in a baking dish and sprinkle with seafood seasoning and half of the bread crumbs.
• Mix next 5 ingredients together and completely cover the filets with the mixture.
• Finish by covering the topping with more breadcrumbs.
• Bake at 350 for approximately 45 minutes or until the fish is done.

CREAMY HALIBUT OLYMPIA

Steps:

• Season halibut fillets with salt and pepper.
• Melt butter in a skillet over medium heat; add onion. Cook and stir until translucent, about 5 minutes. Add wine; simmer until slightly reduced but still juicy, about 5 minutes. Pour mixture into the bottom of a baking pan. Place seasoned halibut on top.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine sour cream, mayonnaise, garlic, seafood seasoning, white pepper, paprika, and dill in a bowl. Season with salt. Pour on top of halibut. Sprinkle green onions, panko, and capers on top.
• Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.

CHARLIE'S HALIBUT OLYMPIA

Steps:

• Preheat oven to 400°F.
• Cut halibut into entree size portions - approximately 3x4 inches.
• Chop onions finely and sprinkle in 13x9x2 baking pan and pour melted butter over top.
• Place halibut filets in single layer over top of onions.
• Combine sour cream, mayonnaise, garlic powder, salt, pepper, basil and thyme.
• Cover halibut with sauce and top with bread crumbs.
• Bake at 400°F for 20 minutes.
• Remove from oven and top with Parmesan and return to oven for 10 minutes or until golden brown.
• Fish is done when it flakes easily with a fork. It should be white and moist.
• Serve hot with rice pilaf and a green vegetable.
• To half recipe - half all ingredients except butter and onion.
• Note: The ingredients will cover the entire pan. I have no way of knowing how many lbs of halibut that is since we catch our own and freeze it.

HALIBUT OLYMPIA

Steps:

• Preheat oven to 375 degrees.
• Melt butter; pour into bottom of 13X9-inch baking pan.
• Spread onion over melted butter and top with halibut fillets.
• Mix together sour cream and mayonnaise; spread over halibut.
• Top with cracker crumbs.
• Bake in oven until fish flakes and crumbs are lightly browned (about 20 minutes.).
• *Note* If you can't get your hands on fresh halibut, I've learned to cut all the brown parts off the halibut and then soak it in about 1/2 gallon of water with 1/4 cup lemon juice for about an hour. This usually takes out the fishy taste.

SEARED HALIBUT WITH ANCHOVIES, CAPERS AND GARLIC

Steps:

• Heat oven to 400 degrees. Put a large skillet, preferably nonstick, over medium-high heat, and leave it there until hot. Add oil and butter together. Butter should sizzle. When butter foam subsides, add fish, and season it lightly with salt and pepper. Brown fish, basting with pan juices, then turn, and brown again. Do not worry about cooking through. Turn off heat, put fish on an ovenproof plate, and place it in oven.
• Turn heat under skillet to medium, and add anchovies and garlic. Cook, stirring occasionally, until anchovies break up, just a couple of minutes. Add capers and wine, and turn heat to high. Cook until wine is reduced by half. Return fish and its juices to pan, and turn it in sauce once or twice. Fish should be cooked through by now. (A thin-bladed knife inserted into its thickest part will meet little resistance.)
• Taste sauce, add some lemon juice, then taste again. It should be strong-tasting but only mildly acidic. Remove fish to serving plate, spoon sauce on top, and garnish with parsley.

LOCALS-ONLY HALIBUT OLYMPIA

Steps:

• Heat the oven to 375 degrees. In a medium sauté 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.
• In 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 teaspoons salt and a pinch of pepper to taste.
• Butter the bottom of a 12-inch by 8-inch casserole and cover evenly with the onion. Season the halibut with one-fourth teaspoons 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.
• In a medium bowl, mix together the panko bread crumbs, butter and parsley, and season with one-eighth teaspoons 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.

HOLLER’S BAKED FISH (HALIBUT OLYMPIA)

Steps:

• Spread mix over fish in baking dish and sprinkle with paprika. Bake at 450° for 12 minutes per inch of fish thickness.