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Baked Dill Halibut Recipe

Baked Dill Halibut Recipe

“This healthy dish goes together in minutes," says Sharon Semph of Salem, Oregon. "I make it often for my family because we all enjoy it, and there’s never much to clean up!” —
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:4 servings

Ingredients

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 halibut steaks (6 ounces each)
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon chopped dill pickle
  • 1 tablespoon chopped green onion
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon seasoned salt
  • 3 tablespoons grated Parmesan cheese

Directions

  • 1. In a large resealable plastic bag, combine the flour, salt and pepper. Add halibut, one piece at a time, and shake to coat. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
  • 2. In a small bowl, combine the sour cream, mayonnaise, pickle, onion, dill, lemon juice and seasoned salt; spread evenly over halibut. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts

1 each: 314 calories, 11g fat (3g saturated fat), 68mg cholesterol, 663mg sodium, 11g carbohydrate (2g sugars, 0 fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1/2 starch.

Reviews for Baked Dill Halibut

Sort By :
MY REVIEW
jengel1 User ID: 6301273 161699
Reviewed Feb. 9, 2013

"This dish is delicious! I was out of flour but Bisquick was a good substitution :) I will definitely make this again. Husband loved it so that's an added bonus."

MY REVIEW
mjlouk User ID: 1712085 161697
Reviewed Apr. 24, 2010

"I made this with haddock b/c the store didn't have halibut and it was so delicious! Awesome!"

MY REVIEW
mamamartha User ID: 3873178 146156
Reviewed May. 23, 2009

"Great, quick company dinner recipe that will really impress your guests. I was ooing thru the whole meal. Really good!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.