Krogshalibut

Krog's Kamp Halibut Olympia

sent in by Mel Krogseng

Ingredients

2 pounds halibut filets

1 cup Japanese bread crumbs (PANKO)

1 cup corn flake crumbs

2 cups mayonaise

1 stick butter

1 large onion

Cooking instructions

Filet halibut so that filets are no more than ½ inch thick;

lay halibut on paper towels until excess moisture has been absorbed;

melt butter in shallow baking dish in oven;

slice onion ¼ inch thick into baking dish and return to oven until onion soft. Set aside. Mix corn flake crumbs and panko crumbs together in shallow bowl.

Place mayonaise in another shallow dish.

Smear mayonaise on both sides of halibut and then dip mayo’d halibut into crumb mixture - covering both sides.

Place crumbed filet on top of sauteed onions.

Once pan is completely filled, place in preheated oven set at highest bake temperature and bake for 12 - 15 minutes.

Remove and serve.

Comments

Adjust the the amount of onion and the amount of Panko and Corn Flake crumbs to your individual liking.

Bon Appetit!

Krog's Kamp Halibut Olympia has been a favorite with our guests for many years. The secret to this recipe is to keep your filets to half inch thickness so they will cook fast. This keeps the fish very moist. Another tip, if you cannot find Japanese bread crumbs, using just Corn Flake crumbs will work too