During one of our oldest son’s first years in Juneau, Alaska, 
he went halibut fishing. He kindly shared and sent some lovely fish home. The amount he sent seemed to us a ton. The fish was fresh and so delicious. It was for our anniversary so lucky for him he went fishing the end of August!. To this day, I have never had halibut that came even close to Marshall’s halibut, no matter how it is prepared. This recipe is one of our favorites! It serves four!
1 lb. halibut. If you aren’t lucky enough to have fresh, frozen will work -just thaw in refrigerator first.
1 teaspoon celery salt
1 curry powder
1/2 teaspoon dill weed
fresh cracked pepper
1 tablespoon dried mushroom gills
4 tablespoons unsweetened pinneapple juice
Cut the fish into 4 pieces. Line a small baking pan with parchment paper. Use a small pan to keep juices near fish rather than spreading out over pan. Heat oven to 375 degrees. Sprinkle the fish with the celery salt, curry powder, black paepper, and dill weed. Bake six minutes. Remove from oven and drizzle pinneapple juice over fish. Top with mushroom gills and bake an additional 6 inutes.
Remove fish and cover lightly with foil. Quickly pour 1/2 cup fat-free half and half into pan. Stir to catch spices and fish drippings. Spoon over each serving of fish.
Delicious servied on a bed of roasted, mashed sweet potatoes.
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