February – Halibut & Crab Marinated in White Wine

February 2013

Halibut & Crab Marinated in White Wine


1 lb halibut
1/2 cup white wine
1/8 tsp ground white pepper
2 tbsp butter
1/2 cup chopped button mushrooms
1/4 cup minced onion
1/4 cup minced red bell pepper
2 tbsp butter
2 tbsp all-purpose flour
1 cup evaporated milk
1/4 tsp salt
1/8 tsp ground white pepper
1/2 lb crab meat, flaked
1/4 cup shredded Monterey Jack cheese


  1. Preheat oven to 350 degrees F. Butter 8 small overproof ramekins (ovenproof soup or casserole bowls).
  2. In a shallow 9×13 inch baking dish, arrange fish and pour wine over the top; sprinkle fish with 1/8 teaspoon ground white pepper.
  3. Bake in preheated over for 20 minutes or until fish flakes easily; keep oven on for final step.
  4. In a large saucepan over medium heat, melt 2 tablespoons butter and saute mushrooms, onion and red bell pepper until tender; remove from heat and set aside.
  5. In a medium saucepan over low heat, melt remaining 2 tablespoons butter, then mix in flour; cook for 1 minute and stir constantly until smooth. Gradually add milk and increase to medium heat; stir constantly until mixtureis thick and bubbly.
  6. Add mushroom mixture, salt and remaining 1/8 teaspoon ground white pepper to saucepan, stirring until well combined. Remove sauce from heat and set aside.
  7. Remove fish from wine carefully with a slotted spoon and place 1 piece into each ramekin. Sprinkle crabmeat evenly on tops, followed by 2 tablespoons sauce and 1-1/2 teaspoons cheese in each dish.
  8. Bake in preheated over for 5 minutes or until cheese is hot and bubbly; serve immediately.

Makes 8 servings