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Enjoy this recipe from Hometown Harvest.
Submitted by: Cheri Maxwell from Gulf Breeze, FL
2 lbs. halibut fillets, thawed
salt and pepper to taste
1 T. lemon juice
3/4 c. white wine or chicken broth
1/4 lb. sliced mushrooms
1/4 c. butter
3 T. all-purpose flour
1 c. half-and-half
1/2 t. salt
1 c. shredded Swiss cheese
Arrange fish in a lightly greased 13"x9" baking pan; season with salt and pepper. Drizzle with lemon juice and wine or broth. Cover and bake at 400 degrees for 12 to 15 minutes, until fish flakes easily with a fork. Remove from oven; drain, reserving liquid. Meanwhile, in a skillet over medium heat, sauté mushrooms in butter; stir in flour. Add half-and-half and reserved liquid to skillet; cook and stir until thickened and smooth. Add salt and cheese; stir until cheese melts. Spoon sauce over fish. Bake, uncovered, for about 10 minutes. Serves 4 to 6. | |
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Arrange fish in a lightly greased 13"x9" baking pan; season with salt and pepper. Drizzle with lemon juice and wine or broth. Cover and bake at 400 degrees for 12 to 15 minutes, until fish flakes easily with a fork. Remove from oven; drain, reserving liquid. Meanwhile, in a skillet over medium heat, sauté mushrooms in butter; stir in flour. Add half-and-half and reserved liquid to skillet; cook and stir until thickened and smooth. Add salt and cheese; stir until cheese melts. Spoon sauce over fish. Bake, uncovered, for about 10 minutes. Serves 4 to 6. |
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