Decadent Halibut Olympia
A Combination of Comfort and Sophistication, This is The Best Way to Make Halibut Olympia!
This recipe is a rich combination of flaky halibut smeared with a decadent cream sauce then topped with buttery crisp breadcrumbs set on top of a bed of perfectly caramelized onions. There are only a few simple steps that will lead you to a deliciously, decadent meal. This is one of those recipes that even fish skeptics will love.
What Do I Need For This Recipe?
For starters, we will be using Halibut for the foundation of this recipe and where better to get fresh halibut than Sizzlefish! This recipe is fairly simple yet results in an incredible dish, you may find most of your ingredients in your kitchen which means less hassle at the store. Other than an onion, garlic, a lemon, Dijon mustard and Tabasco sauce, the rest of the spices and ingredients (listed below!) are staples like salt, pepper, butter, and mayonnaise.
Wild Alaska Halibut is a white, flaky fish loaded with protein. Here at Sizzlefish, our halibut is wild caught off the pristine waters of Southeast Alaska, off Baranof Island. Our fish is size selected to yield perfectly tender, flaky fillet servings. This light fish is an elegant treat and one of the highest-valued seafood items. Alaska Halibut is also a naturally lean fish which makes it a perfect fish for this recipe!
4 Sizzlefish Halibut Fillet
- 1 Large Onion, sliced thin
- 1 TBSP Butter
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 Lemon, zested and juiced
- 1 Garlic Clove, minced
- 2 tsp Dijon Mustard
- 3-4 Shakes of Tabasco
- Kosher Salt, to taste
- Freshly Ground Black Pepper, to taste
- 1 cup Bread Crumbs
- ¼ cup Chopped Parsley, divided
- ¼ cup Unsalted Butter, melted
Preheat oven to 375°F. Oil or butter an 8x8 casserole dish or prepare in a 10in cast iron skillet
Heat 1 tablespoon butter in a large skillet over medium heat. Add the sliced onions to the heated pan. Season with salt and pepper to taste.
Sauté, stirring often, until they become soft and caramelized, about 5-10 minutes. Remove from heat and set aside to cool.
- In a medium bowl, combine the mayonnaise, sour cream, 1 tablespoon lemon juice, 1 tsp lemon zest, minced garlic, Dijon mustard, and tabasco sauce, stir well.
- In a separate bowl, combine the bread crumbs, 2 tablespoons parsley, and melted butter; stir well.
- Place the sauteed onions in the prepared casserole dish or cast iron skillet. Add the halibut fillets to the pan on top of the sauteed onions. Season the fillets with salt and pepper.
Evenly spread the mayonnaise mixture over the top of halibut fillets. Next, sprinkle the bread crumb mixture over the mayonnaise mixture.
Place the casserole dish in the preheated oven and bake for 25-30 minutes or until the halibut reaches 140 ˚F. Broil if necessary to brown the topping to your liking. Serve immediately.