Poindexter
02-16-2008, 08:59 AM
We fix this on the Kenai every year and it's great, and simple to do:
Ingredients
Halibut
Dijon mustard
Mayonnaise (I use real Kraft, but you can use fat free)
Sour Cream
Parmesan cheese
Salt & pepper
Make a shallow "boat" out of aluminum foil that will be big enough to hold what you're going to put on the barbeque. You can use a cookie sheet but I wouldn't use one of your wife's good ones because of the high heat. It just needs to be about 1/2" deep.
Skin the halibut and salt and pepper both sides.
Make a sauce with mayonnaise, a little sour cream and dijon mustard. The amount of this obviously varies with the amount of fish, but the proportions are probably one cup of mayo to quarter cup sour cream and tablespoon dijon mustard.
Spread one thin layer (about 1/4") of sauce over the entire top of the halibut.
Sprinkle shredded Parmeson cheese over the sauce layer. Repeat with layer of Parmesan cheese. Salt and pepper.
Put on barbeque at very high heat for ten to fifteen minutes, until halibut is flakey. You can also cook this in the oven, we just use the BBQ to keep the smell out of the cabin.
The Parmesan cheese makes a crust and the mayo keeps the halibut juicy.
Enjoy
:meme:
Ingredients
Halibut
Dijon mustard
Mayonnaise (I use real Kraft, but you can use fat free)
Sour Cream
Parmesan cheese
Salt & pepper
Make a shallow "boat" out of aluminum foil that will be big enough to hold what you're going to put on the barbeque. You can use a cookie sheet but I wouldn't use one of your wife's good ones because of the high heat. It just needs to be about 1/2" deep.
Skin the halibut and salt and pepper both sides.
Make a sauce with mayonnaise, a little sour cream and dijon mustard. The amount of this obviously varies with the amount of fish, but the proportions are probably one cup of mayo to quarter cup sour cream and tablespoon dijon mustard.
Spread one thin layer (about 1/4") of sauce over the entire top of the halibut.
Sprinkle shredded Parmeson cheese over the sauce layer. Repeat with layer of Parmesan cheese. Salt and pepper.
Put on barbeque at very high heat for ten to fifteen minutes, until halibut is flakey. You can also cook this in the oven, we just use the BBQ to keep the smell out of the cabin.
The Parmesan cheese makes a crust and the mayo keeps the halibut juicy.
Enjoy
:meme: