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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