Alaska Halibut Volterra

Alaska Halibut Volterra

Ooooh, an Italian twist to halibut - yum!

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (6 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 20 mins

Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe

Ingredients Convert to Metric

  • 1 sheet (12 x 10 inches) aluminum foil
  • 4 Alaska Halibut steaks or fillets (about 4 to 6 oz each), fresh, thawed, or frozen
  • 1 can (13.75 oz) quartered artichoke hearts, rinsed and drained
  • 1 can (2.24 oz) sliced black olives, drained
  • 1 medium green pepper, cored and cut in chunks, or 1 cup fresh sliced mushrooms
  • 1 cup bottled thick spaghetti sauce
  • 1 cup shredded reduced-fat Parmesan cheese, divided

Directions:

Preheat oven to 400F. Line a 9 x 12-inch pan with aluminum foil and coat with nonstick cooking spray.

Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut in pan, spacing evenly.

Combine artichoke hearts, olives, green peppers, spaghetti sauce, and 1/2 cup Parmesan cheese; blend thoroughly.

Top each halibut steak/fillet with 1/4 of vegetable mixture. Sprinkle remaining cheese over vegetables.

In preheated oven, bake frozen halibut for 20 to 25 minutes or fresh/thawed fish for 15 to 20 minutes. Cook just until fish is opaque throughout.

Thanks to Alaska Seafood Marketing Institute