So, here we are in the middle of Colorado, and all I can think about is fresh seafood baked in a savory sauce. (Suffice it to say I ignored my taste buds and ordered the only sensible alternative – green chili.) And as I have told you before, you want great green chili – go to Colorado. (Or any of the surrounding states, I might add.) See my recipe for Green Chili Sauce with Pork if you too are a green chili lover.

But back to seafood….. So when we got home, of course one of the first dinners I prepared was this wonderful and easy preparation for halibut. BTW, it’s great with any firm fleshed fish. (Pardon the alliteration.)

So next time you have a hankering for seafood that’s a little bit dressy and really, really good, give this recipe a try. It’s a great company dish. And although it’s not as calorie pure as simple baked fish with a squeeze of lemon, it’s not that bad either. As I have heard it said – moderation in all things. (Like I have even a modicum of understanding when it comes to moderation!) But it sounds good, right?

Hope you enjoy the recipe.

  • 1-1½ lbs. fresh halibut fillet
  • ¼ c. finely diced green onion
  • ½ c. sour cream (I use Tillamook light sour cream)
  • ¼ tsp. fresh or dried dill
  • ¼ c. finely grated Parmesan cheese (don’t use more or the cheese flavor will overpower the fish)
  • freshly ground black pepper
  • paprika

Place halibut skin side down in a baking dish. (No skin, butter the baking dish before adding the fish.) Combine the green onion, sour cream, dill weed, cheese, and pepper. Slather over the top of the fish. Bake in a pre-heated 350 degree oven for 20-25 minutes or until the halibut is barely baked through. (The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 156 degrees.) If you have a convection oven, turn on the convection fan about 15 minutes into the baking process. When the fish is done, remove from oven; lightly sprinkle with paprika and let sit a couple of minutes before serving. Great served over lightly steamed spinach with coleslaw on the side.