Ingredients
- 4sizzlefish halibut fillet
- 1 largeonion, sliced thin
- 1 tbspbutter
- ½ cupmayonnaise
- ½ cupsour cream
- 1lemon, zested and juiced
- 1garlic clove, minced
- 2 tspdijon mustard
- 3shakes of tabasco
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 cupbread crumbs
- ¼ cupchopped parsley, divided
- ¼ cupunsalted butter, melted
Directions
- 1
Preheat oven to 375°F. Oil or butter an 8x8 casserole dish or prepare in a 10in cast iron skillet
- 2
Heat 1 tablespoon butter in a large skillet over medium heat. Add the sliced onions to the heated pan. Season with salt and pepper to taste.
- 3
Sauté, stirring often, until they become soft and caramelized, about 5-10 minutes. Remove from heat and set aside to cool.
- 4
In a medium bowl, combine the mayonnaise, sour cream, 1 tablespoon lemon juice, 1 tsp lemon zest, minced garlic, Dijon mustard, and tabasco sauce, stir well.
- 5
In a separate bowl, combine the bread crumbs, 2 tablespoons parsley, and melted butter; stir well.
- 6
Place the sauteed onions in the prepared casserole dish or cast iron skillet. Add the halibut fillets to the pan on top of the sauteed onions. Season the fillets with salt and pepper.
- 7
Evenly spread the mayonnaise mixture over the top of halibut fillets. Next, sprinkle the bread crumb mixture over the mayonnaise mixture.
- 8
Place the casserole dish in the preheated oven and bake for 25-30 minutes or until the halibut reaches 140 ˚F. Broil if necessary to brown the topping to your liking. Serve immediately.