I made this yesterday evening for my good friend Paul and he approved... although he suggested a couple of modifications to make this even better, so this version of the recipe includes those modifications.
Ingredients:
2 lbs. halibut filets
1 lb. tiger shrimp or other large sweet shrimp, peeled and deveined, then coarsely chopped
1 bunch of scallions, green and white parts, finely chopped
1 tbsp. minced garlic
2 tsp. minced fresh ginger
1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. ground sage
1 tsp. celery salt
1/2 cup bread crumbs
2 tsp. salt
1 tsp. black pepper
4 tbsp. unsalted butter
Directions:
Preheat oven to 375 degrees. Spray a large square baking dish with cooking spray. Melt 3 tbsp. of butter in a large skillet over medium-high heat. Once the butter is melted, add the garlic, ginger, and scallions, saute until fragrant. Add the shrimp, 1 tsp. of salt, cayenne, sage, paprika, and celery salt. Saute the shrimp until pink and fully cooked. Take off the heat and set aside to cool for about 3 minutes. Add the bread crumbs and stir thoroughly to combine.
Melt the remaining 1 tbsp. of butter in either the microwave or a saucepan. Place the halibut filets skin down into the baking dish. Using a sharp knife, cut a large pocket into the center of the filets. Generously load the shrimp stuffing into the pocket, allowing it to spill over a bit. Brush the top of the filets with the melted butter and sprinkle the remaining salt and pepper over them. Place into the oven and bake for about 20 minutes until the fish is cooked through.
Makes 6 servings.
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