Quartz Creek Lodge Halibut
1 pound halibut fillets
Dill weed
1/4 cup butter
Lemon pepper
1 medium onion, sliced in rings
Mayonnaise
Slice halibut to bite-sized portions, one-inch thick. Arrange on flat surface and sprinkle lightly with dill weed and lemon pepper.
In a non-stick skillet melt butter over medium heat; add onion and cook until nicely carmelized. Place halibut seasoned side down, on top of onions. While cooking, sprinkle dill weed and lemon pepper on top of fish then spread a thin layer of mayonnaise over the top.
When fish has cooked halfway, turn and cook with mayonnaise side down until fish is fully cooked (it should flake easily), taking care not to over-cook so it doesnt dry out. Remove to serving dish, place onions on top of the fish.
Variations Cut fish to fit into your favorite sandwich roll and cook as above. When done, place in a roll with mayonnaise, lettuce and tomato and serve hot. Its wonderful.
Mix any leftover halibut and onions with mayonnaise and sweet pickles and use as a cold sandwich spread. Makes 4 servings
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