Halibut in Foil by Janis Andersen

Alaska Halibut

in Foil

Young people, away from home, serving sentinel during the cold war in the vastness of Alaska -how to spend off duty hours during the long daylight of summer? Why go fishing, of course! The tales of giant Alaska halibut do have a basis in truth. Some of those giant fish were taken by the airmen of Elmendorf Air Force Base. Recipes were shared back and forth as everyone sought their favorite way to enjoy the bounty taken from the Alaskan waters. My later to be wife found that this recipe was one her favorite recipes from way back then.

We have enjoyed halibut in foil cooked over the coals of a fire on camping trips.

Preparation: 1 hour New Family Recipe
Allow 1/2 pound per person Janis Andersen
  • 2 to 3 pound halibut fillet
  • Mayonnaise
  • Salt and pepper, to taste
  • 1 large juicy lemon
  • Butter, room temperature
  1. Lay out a double layer of foil large enough to wrap the halibut and make a double-folded seam. Wash the fillet under cold running water and pat dry with paper towels. Lay the fillet in the center of the foil.
  2. Slice the center of the lemon in thin slices and save for garnish. Squeeze the remainder of the lemon and sprinkle the juice over the fillet. Add salt and pepper to taste.
  3. Spread a thin layer of softened butter on the top of the fillet. Spread a layer of mayonnaise over the butter. Top with the reserved center slices of lemon.
  4. Fold the foil over to enclose the fillet and crimp with a double fold. Make a small puncture on top for a steam vent.
  5. Place on a cookie sheet or in a roasting pan and bake at 350 degrees for about 30 minutes. Check for desired doneness. Allow to set for 10 minutes before serving.

Parchment paper can be used to wrap the fillet oven cook the halibut. The halibut can also be cooked in an open pan in the oven with some drying. For barbecue grate or coals cooking, a double wrapping of foil is needed.

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Latest revision done September 2014
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