Halibut Alyeska
Treat yourself to the luxurious flavors of Halibut Alyeska, an elegant seafood dish that blends Alaskan inspiration with gourmet flair. This recipe features tender halibut fillets, seared to golden perfection, then layered over a savory combination of sautéed mushrooms and delicately sweet lump crab meat. Topped with a rich, velvety béarnaise sauce and baked to flaky perfection, this dish is a true showstopper. Served with lemon wedges and a sprinkle of fresh parsley, Halibut Alyeska shines as a sophisticated centerpiece for special occasions or an indulgent dinner at home. With just 40 minutes of prep and cook time, this oven-baked halibut recipe pairs beautifully with sides like roasted potatoes or steamed asparagus, making it a versatile and unforgettable addition to your seafood repertoire.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Halibut fillets (skinless and boneless)
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Button mushrooms (sliced)
- 1 cup Lump crab meat
- 1 cup Béarnaise sauce (prepared)
- 1 whole Lemon (cut into wedges)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the halibut fillets with salt and pepper on both sides.
Dredge the fillets lightly in the all-purpose flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium heat.
Sear the halibut fillets in the skillet for 2-3 minutes per side, until golden brown but not fully cooked through. Remove the fillets from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the sliced mushrooms and sauté for 4-5 minutes, until softened and golden brown.
Gently fold the lump crab meat into the mushrooms and cook for an additional 1-2 minutes, just to warm the crab through. Turn off the heat.
Return the seared halibut fillets to the skillet, placing them on top of the crab and mushroom mixture.
Spoon the prepared béarnaise sauce over each halibut fillet, ensuring they are generously coated.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the halibut is fully cooked and flaky.
Carefully remove the skillet from the oven and allow the dish to rest for 2-3 minutes.
Serve each halibut fillet with a generous portion of the crab and mushroom topping. Garnish with fresh parsley and serve with lemon wedges on the side.
Enjoy this luxurious Alaskan-inspired dish with your favorite side dishes such as roasted potatoes or steamed asparagus.
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 4619 mg | 201% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 10.1 g | ||
| Protein | 208.9 g | 418% | |
| Vitamin D | 34.2 mcg | 171% | |
| Calcium | 365 mg | 28% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4648 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
