Quartz Creek Lodge Halibut

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#44835

serves/makes:

ready in:
under 30 minutes

1 review

ingredients

1 pound halibut fillets
dill weed
1/4 cup butter
lemon pepper
1 medium onion, sliced in rings
mayonnaise

directions

Slice halibut to bite-sized portions, one-inch thick. Arrange on flat surface and sprinkle lightly with dill weed and lemon pepper.

In a non-stick skillet melt butter over medium heat; add onion and cook until nicely caramelized. Place halibut seasoned side down, on top of onions. While cooking, sprinkle dill weed and lemon pepper on top of fish then spread a thin layer of mayonnaise over the top.

When fish has cooked halfway, turn and cook with mayonnaise side down until fish is fully cooked (it should flake easily), taking care not to over-cook so it doesn't dry out. Remove to serving dish, place onions on top of the fish.

Variations: Cut fish to fit into your favorite sandwich roll and cook as above. When done, place in a roll with mayonnaise, lettuce and tomato and serve hot. Its wonderful.

Mix any leftover halibut and onions with mayonnaise and sweet pickles and use as a cold sandwich spread.

Recipe Source: Quartz Creek Lodge Kodiak, AK

added by

palmasola

nutrition data

237 calories, 14 grams fat, 2 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.

reviews & comments

DEEDEE REVIEW:
July 20, 2013

Served this with steamed asparagus. Would omit the lemon pepper and just use regular pepper. The mayonnaise has enough tangy flavor.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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