This halibut Olympia, you know, it’s somethin’ else. I heard folks call it halibut Alyeska too. They put that orange cheese on top, you know the kind, and maybe them crunchy onions from a can. This one, though, it’s got them sweet onions all cooked down underneath. That’s the right way to do it. It’s easy to make, simple ingredients, not much work, good for dinner.
I seen folks talkin’ ’bout halibut and sea bass. They ain’t the same, no sir. They taste different, that’s for sure. This here halibut, it’s, uh, kinda sweet, not fishy at all. And it falls apart real nice when it’s cooked. It’s a good fish. But sea bass? I ain’t too sure about that one.
Now, this recipe, they call it halibut Olympia recipe. You gotta have them crackers, the Ritz kind. They go on top, all crunchy and good. You bake it in the oven ’til it’s all flaky. My oven is old, so maybe your time is different, you just look at it until it’s done.
This fish, halibut, it’s good for you, I reckon. They say it’s got more of that iron stuff than salmon. Salmon’s alright, but this halibut, it’s got like, three times the iron. Good for what ails ya, I suppose. Iron is good for you, make you strong.
First thing, you gotta cook up some bacon. Get it nice and crispy, then crumble it up. Then you get that sour cream. Two big cups of it, not that low-fat stuff, the real stuff. That bacon is important for the taste, you need that.
There’s different kinds of this halibut fish. There’s the one from the Atlantic, one from the Pacific, and then that black one. They say that Pacific one is better. Tastes better, better for ya, and somethin’ ’bout, uh, bein’ better for the, uh, fishin’ and all that. I don’t know ’bout all that, but I like the taste of the Pacific one best. That Atlantic one, it’s a little stronger tastin’, and a little fattier. Then there’s the black halibut, it comes from Greenland, where it is cold, they say it’s smaller and different.
Here’s what you need for this 5 star halibut recipe:
- That halibut fish, of course. Get the good kind.
- Onions, the sweet kind. You gotta slice ’em up thin.
- Butter, gotta have butter, the real stuff, not oil.
- Sour cream, two big ol’ cups.
- Mayonnaise, just a little bit, mix it with the sour cream.
- Them Ritz crackers, all crushed up.
- Bacon, gotta cook it up crispy, about half pound.
Now, here’s what ya do, for this baked halibut with Ritz cracker crust.
First, cook that bacon, get it all crispy. Then you take your pan, put some butter in the bottom, and melt it. Then, you put your sliced onions down in that melted butter. Lay them onions out nice and even, not too thick.
Then, you put your halibut fillets right on top of them onions. Make sure they’re all spread out, not piled up.
Mix up that sour cream and mayonnaise together in a bowl. Just a little bit of mayonnaise, not too much. Then, you spread that all over the top of the fish. Cover it up real good.
Next, you take them Ritz crackers and crush ’em up. You can put ’em in a bag and hit ’em with somethin’, or use one of them fancy food chopper things. Sprinkle them cracker crumbs all over the top of that sour cream mixture. Then sprinkle your bacon bits on top of that.
Then, you just stick it in the oven. I set mine to ’bout 350 degrees, but your oven might be different. You just gotta cook it ’til that fish flakes real easy. Don’t overcook it, or it’ll be dry. This halibut Olympia is best when it’s just cooked right, nice and juicy.
This is a good meal. I like it. Simple and easy to make. Good fish. That’s all there is to it. You try it, you will like it. It is a good way to cook halibut.