November 07, 2012
Recipe: How to Cook Halibut Olympia
By David Draper
With Spartan accommodations and a small galley, Ninilchik Charters’ 50-foot Sundy would be hard-pressed to get a Michelin rating. However, despite the limitations, we ate pretty well during our recent blacktail deer hunt aboard the seaworthy craft. A dinner of still steaming backstraps was one of the best I’ve ever had, and our first mate Tyler was a wizard with both fish and game, cooking up a fine Halibut Olympia. Below, I’ve taken Tyler’s recipe, which was somewhat limited due to the lack of a pantry on Sundy, and adapted it for home by including a couple of additional ingredients, namely the sliced onions and white wine. Other than, this is a pretty accurate take on what we ate on the boat.
Note: Don’t judge this dish by the thought of slathering a halibut fillet with mayonnaise. It may sound repulsive, but even the mayo-haters on the boat claimed this dish was their favorite of the trip.
-1 halibut fillet (approximately 2 lbs.), skin removed
-1 medium onion, sliced
-¼ cup, plus 2 Tbsp. butter, melted
-¼ cup dry white wine
-½ cup mayonnaise
-1 cup shredded cheddar or Colby Jack cheese
-1 cup bread crumbs
Using a double layer of heavy-duty aluminum foil, make a tray large enough to accommodate your halibut fillet. Be sure to turn up the sides of the tray at least an inch high to hold the melted butter and wine. Coat tray with a light coat of non-stick spray.
Layer the bottom of the tray with the sliced onions and pour over ¼ cup each of the butter and white wine. Place the halibut on top of the onions. Spread a thick coating of mayonnaise over the entire fillet. Sprinkle on the shredded cheese. Cover everything with bread crumbs and drizzle on the remaining 2 Tbsp. of melted butter.
Place the tinfoil tray over a hot grill and close the lid. Bake for 12 to 18 minutes, depending on the thickness of the fillet. The fish is done when it flakes easily with a fork.