Baked Halibut With Sour Cream Dill Sauce(From 1975 Edition)
Juicy baked halibut steaks topped with lemon and garlic, served with a creamy dill sauce—perfect for elegant dinners or casual gatherings with fresh, flavorful ingredients.
Ingredients
Instructions
- Place halibut steaks in a shallow baking pan.
- Season with salt and pepper to taste.
- Sprinkle with marjoram.
- Add Sauterne wine or chicken broth to the pan.
- Drizzle the steaks with melted butter.
- Sprinkle with minced garlic and place a lemon slice over each steak.
- Sprinkle with chopped parsley.
- Bake in a 350°F oven for 20 to 30 minutes or until fish flakes when tested with a fork.
- Serve hot or cold with Sour Cream Dill Sauce.
Tips & Substitutions
For an extra layer of flavor, consider adding chopped fresh herbs like dill or thyme along with the marjoram. If halibut isn't available, you can substitute with other firm white fish such as cod or snapper. To enhance the dish, use a high-quality Sauterne wine for cooking; it will add depth to the sauce. Make sure not to overbake the fish, as it can become dry.
Serving Suggestions
This Baked Halibut pairs beautifully with a light salad or steamed vegetables. Consider serving it alongside Sauteed Apples With Pecan Slices for a sweet contrast. A dollop of Sour Cream Dill Sauce on top enhances the flavors, and serving with a crusty bread can help soak up the delicious juices. For a refreshing dessert, follow with Lime Ice Cream.
Storage & Reheating
Leftover baked halibut can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish in a baking dish, cover with foil, and warm in a 350°F oven for about 10-15 minutes until heated through. This method helps retain moisture and prevents the fish from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Halibut With Sour Cream Dill Sauce(From 1975 Edition) contains roughly 266 calories, with 10g protein, 53g carbohydrates, and 1g fat. It is an excellent source of vitamin C (54% of the Daily Value), iron (22% of the Daily Value), and calcium (22% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1194mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen halibut for this recipe?
Yes, you can use frozen halibut, but it's best to thaw it completely in the refrigerator before cooking to ensure even cooking. If using frozen, increase the baking time slightly to ensure the fish is cooked through and flakes easily.
What can I substitute for Sauterne wine?
If you prefer not to use Sauterne wine, chicken broth is a great substitute that will still provide a rich flavor. Alternatively, you can use a dry white wine like Sauvignon Blanc or even a splash of lemon juice for brightness.
How can I tell when the halibut is done cooking?
The halibut is done when it flakes easily with a fork and is opaque in color. Generally, baking for 20 to 30 minutes at 350°F should suffice, depending on the thickness of the steaks. Keep an eye on it to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).