Dutch Oven Halibut
1 teaspoon Chopped Green Onion
1 1/2 Cups Soft Bread Crumbs
1 Egg, well beaten
2 Tablespoons Butter, divided
2 Pounds Halibut Fillets
1 / 2 Cup condensed Asparagus Soup
8 Large Mushroom Caps, fresh or canned
Directions:
Warm and oil your 12" regular dutch oven. Mix together onion and crumbs. Add egg and 1 tablespoon melted butter. Spread on fillets, then roll them up and fasten with a toothpick. Place in your 12" regular dutch oven. Spoon asparagus soup over each fillet. Top with a mushroom cap and a dot of butter. Bake at 400 degrees for 25 to 30 minutes. In your dutch oven you should smell it when it is done or steam should be coming out from under the lid.
Serves 4
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!
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