Scalloped Wild Pacific Halibut Cheeks

 
 

  • 1 lb - fresh spinach, cooked and squeezed dry OR

    10 oz frozen spinach, well drained OR

    1½ cups cooked spinach

  • 1½ lbs - large Wild Pacific Halibut cheeks          

  • 1⅓ cups - sour cream

  • 2 tsp - Dijon mustard

  • 1 Tbsp - flour

  • 1 Tbsp - fresh dill or parsley, finely chopped

  • 2 Tbsp - lemon juice      

  • 1/2 tsp - granulated garlic

  • 1 - green onion, minced    

  • 1/4 tsp - salt      

  • 2 Tbsp - butter, melted 

  • 1 tsp - sweet paprika

  • 1 cup - panko bread crumbs

DIRECTIONS

  1. Heat the oven to 375°F.

  2. Even spread the spinach in the bottom of a 9 x 13-inch baking dish. Lay the Wild Pacific Halibut cheeks evenly spaced on top. If the cheeks are unevenly sized, place the smaller ones in the center.

  3. Mix together the sour cream, mustard, flour, dill, onion, lemon juice, and salt. Spread evenly over the halibut cheeks. Bake in the oven for 5 minutes.

  4. While the cheeks are baking, thoroughly mix together the melted butter, paprika and panko. Remove the dish from the oven and sprinkle evenly with the onion, then the buttered crumbs. Return to the oven and bake for 15 minutes longer, or until the flesh is opaque. If the crumbs aren’t quite browned, place the dish under the broiler, well away from the heat source, until they turn a crunchy gold. Let the dish settle for a few minutes before serving.

Serves 4 to 6.

Recipe copyright ©2020. All rights reserved.

Photo by Karen Barnaby

October 2020

Design