Wednesday, April 27, 2011

Horseradish Crusted Halibut with Wild Rice

I have a brother that takes his boys on an Alaskan fishing trip when they turn 16.  The Grandpa's are always invited to go and my dad has gone twice.  My dad came home with beautiful Salmon and Halibut.  It was sitting in his freezer and when I asked him about it he said he did not even like the fish.  My jaw about hit the floor.  I convinced him to give a large quantity of the fish to me.  I got the perk of fresh Alaskan fish without seeing my pocket book get smaller!  Thanks Dad!

This recipe is one of my favorite Halibut recipes.  I love food with a nice kick.  If you do not like horseradish then this is not for you, but if you do you will really enjoy this combination.  The bread crumb topping adds a little crunch for texture.  So, happy cooking!! 



If you like horseradish you will love this dish.  The horseradish topping keeps the fish moist and adds some great flavor.  You could also do this with cod or tilapia.

1/4 C Mayonnaise
1 TBS prepared horseradish
1/2 cup fresh bread crumbs
1 tsp freshly snipped flat leaf parsley
1/4 cup freshly grated Parmesan cheese
2 boneless, skinless (4-6 ounce) fish fillets
salt and pepper to taste
1 TBS butter

Preheat your oven to 450 degrees. In a bowl combine your mayonnaise, horseradish, parsley and 2 TBS of bread crumbs.  Season your fish with salt and pepper.  Place your fish on a small cookie sheet; top evenly with horseradish mixture.

In a small saute pan melt butter and add remaining bread crumbs.  Cook over medium heat until golden brown and crisp.  Sprinkle bread crumbs over the horseradish mixture.  Bake for 10-12 minutes until the fish flakes easily with a fork.  Remove from the oven and serve immediately.

For a good side dish idea this recipe goes well with wild rice.  The following is a good recipe.


Wild Rice Recipe:

  • 2 cups cooked wild rice
  • 1 tablespoon unsalted butter
  • 1 tablespoon small diced celery
  • 1 tablespoon small diced onion
  • 1 tablespoon small diced red bell pepper
  • 2 tablespoons small diced crimini mushrooms
  • 1/2 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup heavy cream
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon chopped Italian parsley leaves

DIRECTIONS

In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

No comments:

Post a Comment