Savory Halibut Gratin with Crispy Panko Topping
This delightful dish transforms fresh halibut fillets into a mouthwatering meal that embodies the freshness of the ocean. Found in the esteemed Tribune Food & Drink Weekly, this recipe celebrates the simplicity and flavor of local seafood, perfectly complemented by a creamy mayonnaise herb sauce and a crunchy panko topping. Adapted from 'What's Cooking, Alaska?' by renowned chef Al Levinsohn, this recipe is versatile enough to accommodate any firm fleshed white fish, making it a go-to for seafood lovers everywhere. Perfect for weeknight dinners or special occasions, this gratin will impress your family and friends alike.
6
Servings
533
Calories
13
Ingredients
Ingredients
Olive oil
2 tablespoons (For sautéing onions)
Yellow onions
2 cups (Julienned)
Salt
To taste (For seasoning)
Black pepper
1/2 teaspoon (Freshly ground)
Mayonnaise
1 cup (For the sauce)
Lemon juice
2 tablespoons (Freshly squeezed)
Worcestershire sauce
1 tablespoon (For flavor depth)
Parmigiano-Reggiano cheese
1/4 cup (Shredded, for the topping)
Tabasco sauce
1/4 teaspoon (For a hint of spice)
Boneless skinless halibut fillets
2 lbs (Cut into pieces)
Panko breadcrumbs
1 cup (For topping)
Unsalted butter
1/2 cup (Melted, for the topping)
Fresh parsley
1 tablespoon (Chopped, for garnish)
Instructions
1
Preheat the oven to 375°F (190°C).
2
In a medium sauté pan, heat the olive oil over medium heat. Add the julienned yellow onions and cook for 3 to 5 minutes, stirring frequently, until they become translucent. Season the onions with salt and fresh ground black pepper. Remove from heat and allow to cool completely.
3
In a small bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, Parmigiano-Reggiano cheese, and a few drops of Tabasco sauce until the mixture is smooth. Taste and adjust seasoning with salt and pepper as needed.
4
Butter the bottom of a 12-inch by 8-inch casserole dish. Spread the cooled sautéed onions evenly across the bottom of the dish.
5
Season the halibut pieces with salt and pepper, and place them over the layer of onions. Evenly distribute the seasoned mayonnaise mixture over the halibut fillets.
6
In a separate medium bowl, combine the panko breadcrumbs, melted unsalted butter, and chopped parsley. Season this mixture with a pinch of salt and pepper, and stir until the panko is evenly coated with butter.
7
Sprinkle the panko topping generously over the mayonnaise-covered halibut.
8
Place the casserole in the preheated oven and bake for approximately 20 minutes, or until the topping is golden brown and the dish is bubbling slightly around the edges.
9
Remove from the oven and let it cool slightly before serving. Garnish with additional fresh parsley if desired, and serve hot.
Nutrition Information
40g
Fat
15g
Carbs
33g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Halibut Gratin with Crispy Panko Topping?
This dish is a flavorful seafood casserole featuring fresh halibut fillets topped with a creamy mayonnaise-herb sauce and a crunchy panko breadcrumb crust.
What type of fish can I use if I don't have halibut?
This recipe is versatile and works well with any firm-fleshed white fish.
What is the source of this recipe?
The recipe is adapted from 'What's Cooking, Alaska?' by chef Al Levinsohn and was featured in the Tribune Food & Drink Weekly.
How many calories are in one serving?
Each serving contains approximately 533 calories.
How many servings does this halibut gratin recipe make?
This recipe is designed to provide 6 servings.
What oven temperature is required for baking?
The oven should be preheated to 375°F (190°C).
How long does the halibut need to bake?
The dish should bake for approximately 20 minutes, or until the topping is golden brown and bubbling.
What size casserole dish should I use?
A 12-inch by 8-inch casserole dish is recommended for this recipe.
What ingredients are in the creamy sauce?
The sauce consists of mayonnaise, lemon juice, Worcestershire sauce, Parmigiano-Reggiano cheese, and a few drops of Tabasco sauce.
How do I prepare the onions for this recipe?
You should julienne 2 cups of yellow onions and sauté them in olive oil for 3 to 5 minutes until translucent before cooling them completely.
What is in the crispy panko topping?
The topping is a mixture of panko breadcrumbs, melted unsalted butter, and chopped fresh parsley.
Does this recipe use salt and pepper?
Yes, salt and freshly ground black pepper are used to season the onions, the fish fillets, and the panko topping.
Is there any spice in this dish?
Yes, the recipe includes 1/4 teaspoon of Tabasco sauce for a subtle hint of spice.
How much fat is in a serving of this halibut gratin?
There are 40 grams of fat per serving.
How much protein does this dish provide?
Each serving contains 33 grams of protein.
What is the carbohydrate count for this recipe?
There are 15 grams of carbohydrates per serving.
How much halibut is needed?
The recipe calls for 2 lbs of boneless skinless halibut fillets, cut into pieces.
Should the casserole dish be buttered?
Yes, you should butter the bottom of the casserole dish before adding the ingredients.
How are the layers organized in the dish?
Layer the sautéed onions on the bottom, followed by the seasoned halibut, then the mayonnaise mixture, and finally the panko topping.
Is fresh parsley used in this recipe?
Yes, 1 tablespoon of chopped fresh parsley is mixed into the panko topping and can also be used as a garnish.
What kind of cheese is recommended?
The recipe specifies using 1/4 cup of shredded Parmigiano-Reggiano cheese.
How much fiber is in this meal?
This dish contains 1 gram of fiber per serving.
What type of breadcrumbs are best for the topping?
Panko breadcrumbs are used to achieve a signature crispy texture.
Is the halibut skin-on or skinless?
The recipe requires boneless and skinless halibut fillets.
Can I use bottled lemon juice?
While fresh squeezed lemon juice is recommended for the best flavor, bottled can be used as a substitute.
Should I let the dish cool before serving?
Yes, it is recommended to let the gratin cool slightly after removing it from the oven before serving.
How much butter is needed for the topping?
The recipe uses 1/2 cup of melted unsalted butter for the panko topping.
What flavor does Worcestershire sauce add?
Worcestershire sauce is added to provide depth of flavor to the creamy mayonnaise sauce.
Is this a good dish for special occasions?
Yes, its impressive presentation and rich flavor make it suitable for both weeknight dinners and special occasions.
How many ingredients are required in total?
There are 13 total ingredients used in this recipe.