SANDRA’S INDIVIDUAL ALASKA HALIBUT OLYMPIA
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| I thought I had died and gone to heaven while eating this Halibut Olympia, the individual servings make you feel special... |
Prep: 10 Mins. |
Bake: 15 Mins.
INGREDIENTS:
***Layers
¼ yellow onion, julienned
¼ red pepper, julienned
1 clove garlic, minced
1 lb. fresh halibut fillet, quartered
2 tablespoons olive oil
***Topping
¼ cup Ritz cracker crumbs
2 tablespoons fresh Parmesan cheese, grated
1 tablespoon fresh parsley, chopped
½ teaspoon Italian herb seasoning
2 tablespoons unsalted butter, melted
1 cup of sour cream
1 cup mayonnaise
2 tablespoons Parmesan cheese
1 teaspoon (organic) Martie’s Magic
***Garnish
1 green onion, chopped
METHOD:
Preheat oven to 375 degrees. Line a baking sheet with foil, and set aside.
Prepare your layer ingredients.
Mix the sauce in a small bowl, and whisk to combine.
Combine all the topping ingredients in another small bowl, and stir to combine.
Spray four ramekins with oil, and layer the onions, red pepper, and garlic in bottom; drizzle with each with ½ tablespoon olive oil. Spoon half the sauce equally over the vegetables.
Place a halibut fillets over the sauce, while ensuring you leave space between sides of ramekins and halibut pieces.
Spread the remaining half of sauce over the halibut in each ramekin, including between sides of ramekins and halibut pieces.
Sprinkle topping over top layer of sauce.
Place filled ramekins on prepared baking sheet.
Bake uncovered in preheated oven for 15 minutes, just until halibut is opaque and flakes easily (do not overcook or halibut will be dry).
Remove from oven, top with green onions (as in main top photograph), and serve. – Enjoy!
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Tip: I served these Individual Alaska Halibut Olympia with an Apple Pecan and Goat Cheese Salad with Zesty Lime Vinaigrette that I prepared while these were baking.
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| Apple Pecan and Goat Cheese Salad with Zesty Lime Vinaigrette |
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