Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Alaska halibut fillets
- (1/2" thick)
1/2 c Dry white wine
-OR- chicken broth
1 tb Lemon juice

---------------------------SAUCE--------------------------------
1/2 lb Mushrooms, thinly sliced
1/2 md Onion; chopped
4 tb Butter
4 tb Flour
1/2 ts Salt
1 c Fish liquid
1 c Milk
1/4 ts Thyme
1 c Monterey Jack cheese
--(shredded)
Paprika or dill weed

Arrange halibut in a shallow baking dish. Pour 1/2 cup dry white wine
(or chicken broth), and 1 tablespoon lemon juice over fish. Cover and
bake in a 400 F. degree oven for approximately 10 minutes. Let cool
slightly. Drain fish liquid into a measuring cup. Add additional wine
or water to make one cup of fish liquid.

Sauce: Saute mushrooms, onions and thyme in 2 tablespoons butter. Set
aside. Melt 2 tablespoons butter and blend 4 tablespoons flour to
make a roux. On low heat, gradually blend in 1 cup of fish liquid and
1 cup of milk. Bring to boil, stirring constantly, and cook 1 or 2
minutes until thickened. Remove from heat, add mushroom mixture. Let
cool. Spoon sauce over halibut, covering completely. Scatter 1 cup
shredded Monterey Jack cheese over halibut. Bake, uncovered, in a 400
degree oven for 10 to 12 minutes or until sauce is bubbling around
edges and cheese has melted. Dust lightly with paprika or dill weed.
Garnish with chopped chives if desired. Serves 6.

Domenica, Sitka, Alaska

Source: Alaska Seafood Cookbook Reprinted by permission from the
Alaska Seafood Marketing Institute Meal-Master compatible recipe
format courtesy of Karen Mintzias

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