Halibut Divine

Halibut Divine

Wynlet 0

"I ate this at a party given by some friends of my uncle's. They had been to Alaska on a fishing trip and had come back with TONS of salmon and halibut. This is one of the yummiest things I have ever eaten!"

Ingredients 1 h 15 m {{adjustedServings}} servings 542 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 40.2 g
  • 62%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 906 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a shallow dish, mix the olive oil, butter, lemon juice, dry mustard, salt, and pepper. Place the cubed halibut in the dish, and allow to marinate for 45 minutes in the refrigerator.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Transfer the halibut and marinade mixture to a casserole dish. Spread the sour cream over the halibut, sprinkle with Parmesan cheese, and top with French fried onions.
  4. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and marinade mixture is bubbly.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 54

  1. 64 Ratings


I had this dish last night. It was very easy to prepare and the taste was very good. I do intend to have it again, however I think the next time I will not put as much dry mustard in the recipe. It made the taste too spicy. Halibut is a very flavorful fish on its own and if it has too much spicy taste, it takes away from the true taste of the fish. I concur with the reviews that I read that said not to use the amount of dry mustard that was in the instructions but I didn't know if that would take away from the flavor. NOW I AM A BELIEVER. That's why it is so nice to be able to read opinions of people who have already tried the recipes.


I was VERY skeptical because of the sour cream ~ halibut is practically a delicacy since we get it so rarely around here ~ I hate to waste it BUT this turned out great. I used a couple more TBLS of parm. chese and half the french fried onions ~this turned out great.


I really liked this dish and my husband just loved it. Perhaps the previous reviewer just got some bad halibut to start with if it tasted fishy. I would definitely make this again. The only thing I would do differently is to use a bit less dry mustard.