Alaskan Halibut Lasagna
Total TimePrep: 35 min. Bake: 40 min. + standing
This was for a dinner for 6. everyone enjoyed the meal. I used fresh Halibut steaks my wife and I caught on a trip to Alaska. I used almost 2 lb. of fish. I also took the advise of others and increased the sauce by about 50%. I used a 8 oz. package of shredded mozzarella and a 8 oz. package of shredded parmesan. This was more then recommended but it lent a nice cheesy flavor. This turned out great and everyone loved it. I did think it tasted a little salty. My wife thought it might have been because I used to much cheese. This is a dish I will make again.
This recipe was a great way to use extra baked halibut I had. Because it was cooked already, I just flaked the halibut and set it off by itself and then mixed the rest of the ingredients including the butter and thyme that should have been with the halibut.There was not near enough sauce. I should have doubled it. I used regular uncooked lasagna noodles and did my mom's trick of pouring 1/3 cup of water around the edges of the pan before cooking.This recipe was delicious, and I will definitely use it again.
This was truly outstanding! I did double the sauce and added more lasagna noodles to fill my pan, but next time will only increase the sauce by half.
This is to die for!!! I live at Silverlake Washington, instead of using Halibut I use Crappie or Perch, sometimes Bluegill just depends on whats biting, I also add sliced tomato the last 10 minutes of baking ...YUM!!!!!!!
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my one year old couldn't stop saying "MMMM!!!" with every bite! we used Cod because we couldn't get fresh halibut and it was absolutely delicious. and SO EASY TO MAKE!
This is a keeper! Even better the next day.
Wonderful!! I used halibut the first time and next used a white fish. Was great tasting both times. Even Grandkids liked it.
This Alaskan loved it! Modifications: I use a little less halibut and add 8 oz. imitation crab. The recipe is unclear about the noodles, since half a 16 oz. package is 9 noodles. To adjust for this and make sure there's enough sauce to go around, I use an 11x7 baking dish and use three layers of three noodles each, leaving some sauce and extra cheese to cover the top noodle layer. I've used both Swiss and a half-mozzarella, half-Parmesan mixture--both were good.
Outstanding! Better than anything I have tasted in a fine seafood restaurant. I made as directed except I used no bake lasagna noodles and 4 cups of mozerella cheese instead of the 2 cups of swiss. Next time I make it, I think I will use half mozerella and half shredded parmesan cheese. I recommend doubling the recipe for the sauce as it was not enough to finish the layering. I had to make another batch before I could place it in the oven. There were plenty of leftovers to enjoy the next day. This would also make a great potluck dish. Thanks for the recipe.