This is my husband’s recipe. He inherited it from one of our local ‘old timer’ gals who used to live in Alaska, and has since made it his own. He has made it so many times, for so many people, that his name and ‘halibut lasagna’ have become synonymous! I will be honest; there is a secret ingredient I cannot disclose. However, this recipe is equally delicious in my opinion. It is one of the best fish dishes I have ever had. Pair it with an oaky, buttery chardonnay and melt your taste buds!
6 Tbs. butter or Margarine, divided
1-1/2 lbs halibut steaks, bones removed and cut into 1-inch cubes
2 garlic cloves, minced
3/4 tsp. dried thyme
1/3 cup all-purpose flour
1/2 tsp. salt
1-1/2 cups chicken broth
1 cup whipping cream
8 oz. lasagna noodles, cooked and drained
2 cups (8 oz.) shredded Swiss cheese
Minced fresh parsley (optional)
In a large skillet over medium heat, melt 2 Tbs. butter.
Add halibut, garlic and thyme.
Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside.
Add remaining butter to skillet. Stir in flour and salt until smooth; cook/stir until golden brown.
Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a greased 13-in. x 9-in. x 12-in. baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers.
Cover and bake at 350 degrees for 20 minutes. Uncover; bake 20 minutes longer until bubbly.
Let stand 15 minutes before serving. Sprinkle with parsley if desired. Yield: 8 servings.
Enjoy!
