2 lbs. Hallibut fillet 1/2 cup light or fat free sour cream 1/2 cup parmesean cheese 1/2 cup chives 1 tsp. fresh dill salt and pepper to taste
Preheat oven to 360 degrees. Spray glass baking dish with no-stick spray. Rinse Halibut filet(s), pat dry with paper towel and place in dish. Chop up chives and dill. Mix together sour cream, dill, chives, and 1/3 Cup of the Parmesean cheese. Spoon mixture over the Halibut and bake in oven for 15-25 minutes depending on thickness of fillet. If it looks like there is a lot of water around the fish, (can happen depending on which sour cream you use), using a turkey baster suction out excess water around the fish. Sprinkle remaining parmesean cheese over the top of the sauce and broil until browned, about 5 minutes. Makes 4 4oz. servings. The extra sauce is great drizzled over steamed baby red potatoes.
This recipe may be delish, but there is definately a problem with the calorie count. 16 oz of halibut has over 600 cal. on it's own, which is over 150 cal per serving, and this recipe calls for 2 lbs which would be over 300 cals per serving.
Very easy, very tasty. I was out of chives, so I substituted some green onions, which turned out pretty well. The parmesan/sour cream mix was delicious. I used fat free sour cream and didn't have any water problems.
I cannot eat seafood, fish (only tuna-ugh). But during Lent I cook it for hubby...so this rating is from him and my cooking experience... Hubby Loved it gave it a 4.9 (does not give anything a 5)...haha cooking it was super simple! This will be made again!
This recipe was WAY too easy to be this delish! I used tilapia and dried dill (extra because it's so good!) and it came out great! Nice crispy top; I didn't have the water problem. Boiled some red potatoes, topped with extra sour cream sauce, and served with steamed broccoli! Thanks for this one!
This was really excellent. I used halibut steaks that were 2-3 inches thick so I baked it for about 45 minutes @ 360. I will definitely use this again and I think it would be awesome with most any kind of fish.
I do not like sour cream, so I was a little hesitant to try this. Since it was rated so well we went ahead and prepared the recipe exactly as described.....it was delicious!!! I will also use this on other fish besides halibut in the future.
If you look on the recipe ingredients used for calculating the nutritional data, only a half pound of halibut is used by mistake. It also sounds like there is extra sauce. I did a remake using 1.5 pounds fish and halved the sauce ingredients. Then the dish is in the 240-300 range (depends on fish).