Chef Bobby’s Halibut Olympia 

Alaskan halibut layered on a bed of caramelized onions, topped with parmesan breading and white dill cream sauce 

Recipe by Chef Roberto (Bobby) Sidro
The Flying Machine Restaurant and The Fancy Moose Lounge
at The Lakefront Anchorage Hotel

1.5 lb. halibut fillet

1 ea. white or yellow onion (sliced or julienne cut)

1 tbsp. butter

1/2 cup mayonnaise

1/2 tbsp. Dijon mustard

1/2 cup sour cream

1 tsp. dill weed

1/2 tsp. lemon juice

1/2 tsp. Worcestershire sauce

1/4 tsp. Tabasco

Salt & pepper to taste

1 cup Japanese bread crumbs (Panko)

1/4 cup shredded parmesan

1 tsp. chopped parsley

1/4 tsp. paprika

1/4 cup melted butter

Heat 1 tablespoon of butter in a large saucepan over medium heat. Cook and stir onion until brown or caramelized, about 6- to 8 minutes and cool down.

Mix mayonnaise, mustard, dill weed, sour cream, lemon juice, Worcestershire sauce, Tabasco sauce, and when all together add salt & pepper to taste and set aside.

Mix bread crumbs, shredded parmesan, chopped parsley, paprika and melted butter and set aside.

Cut halibut into 5- or 6-ounce fillet, layer caramelized onion on a baking dish pan. Place cut halibut on top of onions and then coat it with mayonnaise mix and sprinkle with bread-crumb mix. 

Bake at 350 degrees in a conventional oven for 10- to 12 minutes or until meat is flaky and serve.

 

The-Fancy-Moose-Lounge-Logo_K.jpgFlying-Machine-logo.jpg 

The Lakefront Anchorage
The Fancy Moose Lounge 
The Flying Machine Restaurant

4800 Spenard Road
Anchorage, AK 99517
Hotel: (907) 243 2300
Restaurant & Lounge: (907) 266 2249