Baked Halibut Superb
|Fine melba toast crumbs||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Minced onions/Green onions||2⁄3 Cup (10.67 tbs)|
|Snipped parsley||2 Tablespoon|
|Poultry seasoning||1⁄2 Teaspoon|
|Scallops||1⁄2 Pound, chopped (Fresh Or Frozen)|
|Mushroom stems and pieces||4 Ounce, drained|
|Halibut fillets||2 Pound, cut into 12 pieces (Fresh Or Frozen)|
|Shredded parmesan cheese||1 Cup (16 tbs)|
Toss the crumbs and melted butter together in a bowl.
Add the scallions, parsley, poultry seasoning, scallops, and mushrooms and mix well.
Place a piece of halibut in the bottom of each of six ramekins.
Spoon stuffing mixture over fish and top with remaining halibut pieces.
Heat butter in a saucepan.
Stir in flour, salt, and pepper and cook until bubbly.
Stir in the milk and bring rapidly to boiling; stir and cook 1 to 2 minutes.
Spoon sauce over halibut.
Sprinkle with Parmesan cheese.
Bake at 350°F 20 to 25 minutes.
If desired, before serving, set ramekins under broiler with tops about 3 inches from source of heat until lightly browned; watch carefully to avoid overbrowning.