- 3 Tbsp butter
- ¼ cup flour
- 2 cup heavy cream
- 2 oz. grated parmesan
- 2 Tbsp dry sherry
- ½ tsp paprika
- 2 cup crabmeat
- 1 cup shrimp, cooked and peeled
- 1 Tbsp crushed garlic
- 2 Tbsp minced shallots
- ¼ cup chopped parsley
- ½ cup minced red bell pepper
- How you will stuff the halibut will be determined on if the fillets are thick or thin. If the fillets are thick then you will want to cut along the fillet not going to deep with the knife. If the fillets are thin then you will want to layer the stuffing in between two thin fillets. After you have stuffed your halibut you can use toothpicks to help hold the pocket or the two thin fillets together.
- In a sauce pan over medium heat add your butter let warm up to a simmer then add your garlic and shallots. Cook until transparent; add bell peppers, then the flour a little at a time.
- Continue to stir, so the roux does not stick or turn brown. When you have a nice silky texture adds cream, paprika, parsley, and parmesan cheese. Let simmer until reduced buy half.
- Add the dry sherry and crab and shrimp. Cook until shellfish are warmed thru about 5 to 7 minutes. Adjust seasoning to taste and set aside.
- To stuff the halibut on a thick fillet make your pocket and take a table spoon of filling and gently fill pocket. Continue to add more filling until full. Keep closed with a toothpick.
- If you have two thin fillets the place stuffing on top of first fillet, making sure that you have it spread along entire length of fillet. Than place second fillet on top and secure with toothpicks.
- Back on a covered sheet tray in a 325 oven for twenty minutes. Make sure fish is covered also. You can add a little sherry to the pan or water or olive oil to keep the fish moist.
- When done place on plate and drizzle a small amount of sauce over the fish. Serve with rice or angle hair pasta.
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