Creamy, spicy sauce-covered halibut fillets. Goes good with potato salad and green beans, or try it with rice and a green salad. Covers that fishy taste that accompanies some fish. Very good!

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Pour the butter in the bottom of a baking dish. Arrange the halibut fillets in the dish, and season with lemon pepper.

  • In a bowl, mix the salsa, mayonnaise, sour cream, and garlic oil. Spoon over the halibut fillets.

  • Bake halibut 30 minutes in the preheated oven, or until easily flaked with a fork.

Nutrition Facts

638 calories; protein 23.5g 47% DV; carbohydrates 4.2g 1% DV; fat 58.8g 91% DV; cholesterol 113.2mg 38% DV; sodium 580.4mg 23% DV. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/12/2004
This was scrumptious - I grew up in Alaska and have eaten halibut cooked many many ways - so I truly enjoyed the flavors. Changes I made are: Used 1/3 cup of each 3/4 cup ingredient. Grated fresh lemon zest and sprinked cracked pepper on halibut instead of lemon pepper. For the salsa I used some leftover homemade tomatilla salsa...wonderful - can't wait to make it again. Read More
(19)

Most helpful critical review

Rating: 2 stars
03/31/2009
Neither hubs nor I enjoyed this. The topping is rather flavorless and serves only to keep the fish kind of "wet." A sauce should enhance the food it accompanies not dominate or bury it. Some ideas to improve this would be to bake grill or broil the fish separately then serve the sauce on the side. As for the sauce itself it needs some flavor additions - chile powder jalapeno or bell peppers maybe? Read More
(15)
40 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
03/11/2004
This was scrumptious - I grew up in Alaska and have eaten halibut cooked many many ways - so I truly enjoyed the flavors. Changes I made are: Used 1/3 cup of each 3/4 cup ingredient. Grated fresh lemon zest and sprinked cracked pepper on halibut instead of lemon pepper. For the salsa I used some leftover homemade tomatilla salsa...wonderful - can't wait to make it again. Read More
(19)
Rating: 2 stars
03/31/2009
Neither hubs nor I enjoyed this. The topping is rather flavorless and serves only to keep the fish kind of "wet." A sauce should enhance the food it accompanies not dominate or bury it. Some ideas to improve this would be to bake grill or broil the fish separately then serve the sauce on the side. As for the sauce itself it needs some flavor additions - chile powder jalapeno or bell peppers maybe? Read More
(15)
Rating: 5 stars
10/13/2005
Really enjoyed this recipe. Have lots of Halibut from an Alaskian fishing trip and tired of the traditional way of cooking fish. I will be making this again only I think I may use just the cracked pepper instead of the lemon pepper or maybe cut down on the lemon pepper. Read More
(10)
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Rating: 5 stars
09/21/2008
Used orange roughy. Per other suggestions I changed everything that was 3/4 to 1/3 and the amount of sauce was perfect! No garlic oil so I substituted about 2 cloves of minced garlic. FH and picky teen devoured it! It is a keeper. TY for the recipe! Read More
(9)
Rating: 5 stars
09/04/2004
great recipe! We added about 1/2 cup of cheese and once it was cooked it was great over fettucini noodles:) I think we might add some crab meat to it next time. Read More
(9)
Rating: 5 stars
11/11/2007
Yum! Would be good with chicken too. Makes a lot of sauce so you could cut down on the sauce or add more fish or chicken. I think the sauce served cold would make a good dip. Read More
(4)
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Rating: 4 stars
05/04/2007
I liked this recipe for a different easy recipe. My hubby did not like it but he is a picky eater. I would make this again Read More
(3)
Rating: 2 stars
06/22/2009
I agree with Naples 34102. There were some problems with this recipe - nothing exciting about generally. The only positive thing that I can say about this recipe was that the fish was moist. I may try this recipe again with some changes as my husband seemed to like it. Suggestions: I would suggest reducing the general amount of marinade/sauce mixture as it thinned out considerably when it cooked and didn't seem to reconstitute even with resting. It seemed to work better as a 'leftovers' dish. I added some roasted garlic onions and julienned red bell peppers. Next time I would also leave out the butter as the recipe seemed to call for an awful lot of it and it didn't seem to really help the overall outcome. I would also suggest using this as a marinade rather than a sauce. The next time I make this I am going to try it 'en papiotte'. I am hoping that the next time this will be a more successful dish. I am willing to give it another try. Read More
(3)
Rating: 5 stars
12/18/2005
Delicious and easy to make. I had some sauce leftover so we put it on our salad as salad dressing. It tasted good there too. Read More
(3)