This straightforward recipe came right from the source: A halibut fisherman shared this recipe with us and said this is fishermen’s favorite way to cook halibut when they’re out on the boat in the cold waters off Alaska. Anders said it’s become one of his go-to recipes when camping, and all his friends request it. There’s something about eating outdoors or at sea that makes you want the rich, cheesy gooiness. The original recipe calls for a jar of Alfredo sauce, but if you’re not on a fishing boat, we really recommend you just make up the Alfredo beforehand, even if you’re going camping. This is an easy cheater Alfredo that still takes no more than a few minutes.
8 tablespoons (1 stick) unsalted butter
one 8 ounce package cream cheese, at room temperature
1 cup half-and-half
1⁄2 cup grated Parmesan cheese
Kosher salt and freshly cracked black pepper
One 2-pound thick halibut fillet, skinned
8 ounces pepper Jack cheese, grated
Preheat the oven to 350°F, if making at home.
Heat the butter in a small saucepan over medium-low heat. Whisk in the cream cheese and half-and-half and cook until slightly thickened.
Remove from the heat and whisk in the Parmesan. Set aside the Alfredo sauce or, if making a day ahead, place in a sealed container and refrigerate.
Place the halibut in a 12 x 12-inch disposable cake pan. Season well with salt and pepper. Pour the Alfredo sauce over the top of the fish and sprinkle with the pepper Jack.
Bake for 30 minutes on the middle rack of the oven, or until the halibut is cooked through and the cheese is bubbling.
Note: When camping, Anders covers the pan tightly with aluminum foil and sets it on a grate over the low part of the re. You have to manage the cooking part a bit more, but the smoky flavor the fire imparts more than makes up for it.
From In the Kitchen with the Pike Place Fish Guys by The Crew of Pike Place Fish, © 2013 Viking Studio