I have made beef, quail, chicken and meatless dishes thus far so I thought I should make a fish dish. I've had halibut in Alaska fresh off the boat and this recipe may be better than that, I'm really excited to share this one.
Stuffing
2 tbsp Butter
1/2 lb Chanterelles cubed
1/2 lb crab meat
Salt and Pepper
Sauté the chanterelles in the butter until they are tender. Then add the crab and sauté for a minute or two more. Season with salt and pepper.
Fish
4 halibut filets
Salt and Pepper to taste
Cut open the halibut to create a pocket in the center of the filet. Add the chanterelle and crab to the center, season the halibut with salt and pepper and place in a 450 degree oven. Cook for about 20 minutes or until the halibut is flaky (I really don't know how to spell that word so I hope it is right).
Stuffing2 tbsp Butter
1/2 lb Chanterelles cubed
1/2 lb crab meat
Salt and Pepper
Sauté the chanterelles in the butter until they are tender. Then add the crab and sauté for a minute or two more. Season with salt and pepper.
Fish
4 halibut filets
Salt and Pepper to taste
Cut open the halibut to create a pocket in the center of the filet. Add the chanterelle and crab to the center, season the halibut with salt and pepper and place in a 450 degree oven. Cook for about 20 minutes or until the halibut is flaky (I really don't know how to spell that word so I hope it is right).
I took the extra crab and chanterelle and made a holladaise sauce out of it. Tastes sooooo goooood.
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