Easy to make. Mild, white fish. Both Pepper Jellies go very well with this dish. Use either one-
Preheat oven to 325º
Cooking time; about 35-40 minutes
4-6 fresh Halibut steaks- boned
about 2 Large Yellow Onions- sliced in 1/2″ thick rings- centers popped out
1 t. – 1 T. of Ojai Habanero Jelly in the center of each onion
1 T. dill- fresh or dried
2-3 Fresh Lemons- 1 sliced in discs & seeded (cook with), 1 or 2 cut in wedges (serve with)
1/2 c. Asiago or Parmesan Cheese- grated
1/2 c. Sharp White Cheddar Cheese- grated
1/4 C. Safflower Mayonnaise
Salt & Pepper to taste
splash of soy sauce, Worcestershire sauce, or caper brine
Garnish: sprig of fresh rosemary & lemon wedges
Place enough foil on a 2″ deep (or larger) baking dish to enclose the finished product
Drizzle foil with a little olive oil.
Place the sliced onion on the foil- enough to cover the bottom of the dish.
Add a dollop of Ojai Habanero Jelly in each onion center.
Lay the halibut steaks on top of the onion.
Mix the grated cheeses, mayonnaise, salt, pepper, dill, & soy (or sauce of choice).
Cover halibut with cheese mixture.
Place a few thin lemon slices on top of cheese mixture.
Bring together sides of the foil & seal into a tent, leaving a small air space on top.
Bake until the fish is white throughout- about 35 minutes.
Unwrap. While it rests a moment, freshen it up by removing the baked lemon slices.
Garnish each individual plate with a fresh sprig of dill or rosemary & a fresh lemon wedge.
Delicious with Brown Rice or a White Wine Risotto, fresh vegetable & light green salad~