We went to Alaska this past summer. It was an amazing trip. Mr. NoPot and son caught salmon we’ve been eating. They didn’t catch any halibut, but we did have the opportunity to have fresh halibut while we were there and it was wonderful. I’m back to frozen halibut now from the grocery store, but I have a great little cookbook I picked up in Alaska called Fishes and Dishes, which inspired this recipe.
4 4 oz halibut filets
3 tsp Dijon mustard
1/2 cup light sour cream
1/2 cup plain yogurt
1/4 tsp dried minced onion
1/4 tsp dried dill
4 ounces frozen chopped spinach, squeezed dry
salt and pepper to taste
Place one filet on each piece of parchment (and remember, you can find folding instructions and other tips on the “Technique” page of this blog). In a bowl, mix all the other ingredients. Spoon 1/4 of the sauce on top of each filet. Fold the packet and bake at 400 degrees for 17 minutes. Serve with some wedges of lemon to squeeze.
I love the light creaminess of this sauce and I am also a big fan of spinach. The flavors go so well with the light flaky halibut. I loved this quick, no mess, delicious dish!
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