This is a healthy and light dish featuring halibut fillets marinated with herbs, garlic, and white wine, then grilled to perfection.
The grilled halibut can be served on its own or topped with a sweet red pepper sauce for extra flavor. You can also use cilantro or parsley instead of rosemary and basil, depending on your preference.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Preheat the oven to 400°F. Lightly coat about six small ramekins with olive oil.
- Step 2
Melt the butter in a saute pan over medium heat.
- Step 3
Add the diced onion and saute until soft and lightly browned.
- Step 4
Add the cubed salmon to the onions and season with salt and fresh ground pepper.
- Step 5
Gently combine the salmon and onions and saute for about 2-3 minutes. Remove from the heat and set aside.
- Step 6
In a separate small frying pan or saute pan over medium-low heat, cook the flour until it becomes lightly yellow or tan.
- Step 7
Whisk the heavy cream and creme fraiche or sour cream together until smooth.
- Step 8
Gradually whisk the cream mixture into the toasted flour, whisking vigorously until the sauce thickens. Season lightly with salt.
- Step 9
Divide the salmon and onion mixture evenly among about six ramekins.
- Step 10
Pour the creamy sauce evenly over the salmon, then sprinkle each ramekin with shredded mozzarella cheese.
- Step 11
Bake at 400°F for 12-13 minutes, until hot and the cheese is melted.
- Step 12
Sprinkle with fresh chives and serve hot with toasted rustic bread. Serve in the ramekins with a spoon, or spread the creamy salmon mixture over the toasted bread.
- Calories:345 kcal17%
- Protein:15 g30%
- Carbohydrates:6 g2%
- Sugar:2 g4%
- Salt:0.8 g13%
- Energy:1443 kJ17%
- Fat:29 g41%
