Halibut Olympia (aka Halibut Ice Cream!)

Halibut Olympia (aka Halibut Ice Cream!)

Emily Lints1 comment


The first time I tried Halibut Olympia at a kid's birthday party in Anchor Point, AK I thought, "wow- halibut ice cream!?"  Since then Halibut Olympia has become our go to for a tasty halibut dish when we're having company over.

Here's our personal variation that is hard to not have thirds!  (For a lighter version either apply less sauce or choose non-fat sour cream and mayonnaise.)

SERVES 6-8  PREP TIME 25 minutes  COOK TIME 30 minutes


2.5 lbs Small Scales Seafood Halibut portions (approx. 3 packages) 
2 tablespoons butter
1 yellow onion, chopped
2 medium portobello mushrooms (or other type), sliced
1 red pepper, sliced
1 1/2 cup arugula
1 cup sour cream
1 cup mayonnaise
1 1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon basil
1 teaspoon thyme
1/2 cup parmesan cheese, shredded
1/2 cup plain bread crumbs, homemade or store bought


Preheat oven to 400°F.  Grease a 13x9x2 baking dish.

Cut halibut into entree size portions - approximately 3x4 inches.

Melt butter in skillet and sauté onions until translucent.  Add mushrooms and red pepper, sautéing until tender.  Pour the saute into prepared baking dish and top with un-cooked arugula.  Place halibut filets in single layer over top of onions.

For sauce, combine sour cream, mayonnaise, garlic powder, salt, pepper, basil and thyme.  Taste and adjust seasonings to your liking.

Cover halibut with sauce and top with bread crumbs.  Bake at 400°F for 20 minutes.  Remove from oven and top with Parmesan and return to oven for 10 minutes or until golden brown.
Fish is done when it flakes easily with a fork. It should be white and moist.
Recipe modified to our liking from Food.com.



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