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Easy Halibut Wellington

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  Chopped fresh mushrooms/Null 1 Cup (16 tbs) (Null)
  Green onion/Null 1 , sliced (Null)
  Butter/Margarine 1 Tablespoon (Null)
  Egg yolk/Null 1 , beaten (Null)
  Dried dill weed/Null 1⁄4 Teaspoon (Null)
  Salt/Null 1 Dash (Null)
  Pepper/Null 1 Dash (Null)
  Halibut steaks/Shark / swordfish steaks 4 (Cut 1 Inch Thick)
  Refrigerated crescent rolls/Null 8 Ounce (1 Package)
  Egg white/Null 1 , slightly beaten (Null)

For filling, in a small saucepan cook mushrooms and green onion in butter or margarine for 4 to 5 minutes or till vegetables are tender, stirring constantly.
Remove from heat and cool slightly.
Stir in egg yolk, dill weed, salt, and pepper.
Set aside.
Remove skin and bones from fish.
In a medium skillet bring 1/2 cup water just to boiling.
Carefully add fish.
Return just to boiling, and then reduce the heat.
Cover and simmer gently for 6 minutes (fish will not be done).
Remove fish from water.
Pat fish dry with paper towels.
Unroll crescent rolls.
Seal perforations to form 4 rectangles.
On a lightly floured surface roll each into a rectangle about 2 inches longer and 2 inches wider than the steaks.
To assemble, place fish in a greased shallow baking pan.
Spoon the mushroom filling on top.
Then top with the pastry rectangles, tucking the pastry edges under about 1/2 inch.
Brush with egg white.
Bake in a 425° oven about 10 minutes or till pastry is golden brown and fish is done.

Recipe Summary

Main Dish
Cook Time: 
10 Minutes

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Easy Halibut Wellington Recipe