David and Pam Pingree’s Quartz Creek Lodge in Kodiak serve this quick,
delicious halibut dish at their “slice of paradise.”
Ingredients One pound halibut fillets
Dill weed
1/4 cup butter
Lemon pepper
1 medium onion, sliced in rings
Mayonnaise
Method
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 carmelized.
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.
It’s wonderful.
Mix any leftover halibut & onions with mayonnaise and sweet pickles and use
as a cold sandwich spread.
Quartz Creek Lodge
David & Pam Pingree
Box UGI
Kodiak, AK 99697
Satellite phone: 011-8816-4144-4939
e-mail: quartzcreek@starband.net
Quartz Creek Lodge
Halibut