Kayak Fishing Adventures on Big Water’s Edge

Not sure if I had posted this before, but we had it for dinner tonight and it is so tasty that I had to share. This is by far my favorite way to do halibut. My wife found the recipe online, and I don’t think we changed anything.

I'm sure there are a few guys around here that have some halibut in the freezer that they are looking for ways to cook it up.

I’ve never been much of a presentation guy, but I do consider myself a foodie. I do know that this was damn tasty.

Here are some pics.

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Use the extra cream sauce to top the halibut after its off the grill.

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My favorite part of this is that some of the onions get torched. The onion flavor infuses the fish, plus you get some delicious onions to eat.

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Here is the carnage.

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Here is the recipe. Super tasty.
Halibut with Cream Sauce
Ingredients

5 tablespoons butter or margarine, cubed
1 medium onion, sliced and separated into rings
1 1/2 pounds halibut (helps if it a certified California barn door)
3/4 cup mayonnaise
3/4 cup sour cream
3/4 teaspoon garlic powder
3/4 teaspoon seasoned salt
3/4 teaspoon dried basil
3/4 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1 cup shredded Parmesan cheese

Directions

Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion.
In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork. Or, bake in oven @ 400 for 20-23 min.

Steve