↞ recipe box start page
Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
Vegetable oil cooking spray
Bechamel Sauce:
5 tablespoons unsalted butter, at room temperature
1/4 cup flour
2 cups whole milk, warmed
1/2 cup grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch ground nutmeg
Halibut:
1 (750 ml) bottle white wine, such as pinot grigio
2 cups water
4 (6-ounce) center-cut halibut fillets, about 1-inch thick
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
2 tablespoon unsalted butter, diced into 1/4-inch pieces
Spray a 7 by 11-inch glass baking dish with cooking spray. Set aside.
For the bechamel sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper, and nutmeg.
For the halibut: In a large saucepan, bring the wine and water to a boil over medium-high heat. Reduce the heat to a simmer and add the halibut. Cover the pan and cook until the flesh is opaque, 8 to 10 minutes. Using a fish spatula, carefully remove the fish and arrange in a single layer in the prepared baking dish. Season with salt and pepper.
Preheat a broiler. Spoon the bechamel sauce over the fish and top with the Parmesan. Dot with butter and broil until golden, 2 to 4 minutes. Serves 4
NOTE: The halibut can be substituted with 24 ounces of sole fillets. Reduce the cooking time in the wine mixture to 3 to 4 minutes.
view more member recipes
BROILED HALIBUT WITH BECHAMEL SAUCE - Giada
view my recipes
print
save
Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
Vegetable oil cooking spray
Bechamel Sauce:
5 tablespoons unsalted butter, at room temperature
1/4 cup flour
2 cups whole milk, warmed
1/2 cup grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch ground nutmeg
Halibut:
1 (750 ml) bottle white wine, such as pinot grigio
2 cups water
4 (6-ounce) center-cut halibut fillets, about 1-inch thick
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
2 tablespoon unsalted butter, diced into 1/4-inch pieces
Spray a 7 by 11-inch glass baking dish with cooking spray. Set aside.
For the bechamel sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper, and nutmeg.
For the halibut: In a large saucepan, bring the wine and water to a boil over medium-high heat. Reduce the heat to a simmer and add the halibut. Cover the pan and cook until the flesh is opaque, 8 to 10 minutes. Using a fish spatula, carefully remove the fish and arrange in a single layer in the prepared baking dish. Season with salt and pepper.
Preheat a broiler. Spoon the bechamel sauce over the fish and top with the Parmesan. Dot with butter and broil until golden, 2 to 4 minutes. Serves 4
NOTE: The halibut can be substituted with 24 ounces of sole fillets. Reduce the cooking time in the wine mixture to 3 to 4 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Broiled Halibut With Herbed Mustard
by charlene8819
Serves 4 Vegetable oil spray 4 halibut or other mild fish fillets (about 4 oz each) 1/4 tsp salt 1/4 tsp pepper 3 Tbsp light tub margarine 1 Tbsp Dijon mustard 1 tsp grated lemon zest 1/2 ts
by charlene8819
Serves 4 Vegetable oil spray 4 halibut or other mild fish fillets (about 4 oz each) 1/4 tsp salt 1/4 tsp pepper 3 Tbsp light tub margarine 1 Tbsp Dijon mustard 1 tsp grated lemon zest 1/2 ts
Penne With Spinach Sauce (giada De Laurentiis)
by sgre52160
1 lb penne pasta 1 tbsp butter 1 tbsp olive oil 10 oz mushrooms 1 large garlic clove, chopped 2 oz goat cheese 1 oz reduced fat cream cheese 1 tsp kosher salt 1/2 tsp freshly ground black pepp
by sgre52160
1 lb penne pasta 1 tbsp butter 1 tbsp olive oil 10 oz mushrooms 1 large garlic clove, chopped 2 oz goat cheese 1 oz reduced fat cream cheese 1 tsp kosher salt 1/2 tsp freshly ground black pepp
Stuffed Shells With Arrabbiata Sauce - Giada De Laurentiis
by sgre52160
1 (12 oz) box jumbo pasta shells (approximately 36 shells) 2 tbsp olive oil, plus extra for greasing baking sheet 6 oz thinly sliced pancetta, diced 2 tsp dried crushed red pepper flakes 2 gar
by sgre52160
1 (12 oz) box jumbo pasta shells (approximately 36 shells) 2 tbsp olive oil, plus extra for greasing baking sheet 6 oz thinly sliced pancetta, diced 2 tsp dried crushed red pepper flakes 2 gar
Bechamel Sauce
by ICOOK2
This French sauce may sound fancy, but it's actually the base for a range of homey, all-American recipes, such as macaroni and cheese or tuna casserole. 3 Tbsp unsalted butter 1/4 cup finely cho
by ICOOK2
This French sauce may sound fancy, but it's actually the base for a range of homey, all-American recipes, such as macaroni and cheese or tuna casserole. 3 Tbsp unsalted butter 1/4 cup finely cho
view more member recipes
related CDKitchen recipes
Halibut Almondine
Halibut With Ginger And Soy
Grilled Halibut with Dijon Dill Sauce
TGI Friday's Au Gratin Potatoes
Grilled Marinated Halibut
Citrus Herb Marinated Halibut
Barbecue Halibut Steaks
Cannelloni Stuffed With Veal And Herbs
Baked Halibut
Potato-Crusted Halibut