• 2 halibut steaks, about 4 pounds each or more
  • 1/4 cup onion, finely chopped
  • 4 tablespoons butter
  • 1/2 cup mushrooms, sliced
  • 1/2 cup dry bread crumbs
  • 1/4 cup parsley, finely chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon thyme
  • Heavy cream

This recipe contains: Dairy, Wheat

Recipe notes: Tiny buttered new potatoes and green peas with mushrooms are excellent with this dish.


Baked Stuffed Halibut Steaks

James Beard

Author and Educator

Halibut is a very versatile fish, prized for its delicate flavor and firm white flesh. Be sure to look for fresh Pacific halibut during its 8-month season. You can use this stuffing recipe as a base for endless variations by swapping the mushrooms and parsley out for oysters and green peppers, dill and scallions, or a combination of anchovies, basil, and pimiento.

Yield: 8 servings


Preheat oven to 425º.

Sauté the onion in the butter. Add the mushrooms, bread crumbs, parsley, pepper, salt, and thyme. Mix thoroughly and moisten with a little heavy cream.

Oil a baking dish and put one of the fish steaks on the bottom. Spread it with the stuffing and top with the second steak. Secure the two steaks together with toothpicks or tie lightly with string. Brush with butter or oil and sprinkle with salt and pepper. Measured at the steaks’ thickest point, bake for 10 minutes per inch. Baste often during the process. Serve with cucumber sauce.