Baked Halibut with Artichoke Hearts

This recipe is a great way to prepare fish, particularly if you're tired of the same old plain deep fried recipe. It's dressed up with artichokes and mushrooms, then baked in a simple Mornay or cheese sauce.

1 lb. halibut, cut into large cubes (see note)
12 oz. can marinated artichoke hearts, drained (see note)
8 oz. can whole mushrooms, drained, cut in halves
½ C. butter or margarine
½ C. flour
2 C. milk
¾ C. white wine
½ t. Tabasco sauce
½ t. garlic powder
4 oz. cheddar cheese, grated

Preheat oven to 350°. Melt the butter in a pan and slowly add the flour while stirring. Continue stirring while adding the milk and wine. Add the Tabasco sauce and garlic powder, then add the cheese and continue stirring until the cheese melts and the sauce thickens. Place the fish pieces, artichokes and mushrooms in a baking dish and pour the sauce over them. Bake uncovered in a 350° oven for 45 minutes or until the fish can be flaked with a fork. Makes 3-4 servings.

Note: Use halibut, orange roughy or some other mild fish, but not anything that comes in thin filets.

Note: Avoid canned artichoke hearts that are heavily spiced. Use the mildest artichokes with the least amount of additional seasonings or they will overpower the mild taste of the combined recipe.

Note: I'll have to try this dish substituting fresh mushrooms sautéed in butter or margarine. Actually, I think it would be better with more mushrooms than called out above. Also, it might be interesting to gratiné it, sprinkle with bread crumbs and/or more cheese then brown it under a hot broiler.

Filed under Seafood   Tagged fish, dinner