Halibut Olympia

This is probably one of my favorite ways to prepare halibut. Creamy and cheesy with a splash of good Chardonnay flavor, how can you go wrong?

I’ve seen people make Halibut Olympia many different ways….This is the way I’ve been doing it for years and I’ll never change! (Not sure if that makes me stubborn or partial)


2 small halibut filets (should equal about 1 1/2 lbs when skinned and cubed)

1 small onion, chopped

7 Tablespoons butter

A few splashes of a good white wine (I use chardonnay)

1/2 lemon juiced

Salt & Pepper

Garlic Powder

Fresh Thyme (3-4 sprigs)

1 cup Mayonnaise

1 cup Sour Cream

8 oz. box Panko

Shredded Cheddar (about 1 lb.)


Preheat the oven to 375 degrees

Remove the skin and any darker fatty tissue areas from the halibut filets.

Cube the halibut into bite-sized chunks

In a 2 1/2 quart casserole, add a total of 3 tablespoons of butter cut into slices.

Place the casserole dish in the oven until the butter is completely melted in the bottom of the dish. Swirl the butter around until the bottom is well coated.

Sprinkle the chopped onion over top of the butter

Evenly distribute the fish chunks over top of the onions. Sprinkle with a little salt and pepper, then lightly sprinkle with garlic powder. Strip the leaves from the thyme stems, roughly chop the leaves and sprinkle on top of the fish. Drizzle with a little bit of the Chardonnay and squeeze the 1/2 lemon over top.

In a bowl, combine the mayonnaise and sour cream. Stir to blend thoroughly. Add 1/4 cup of the panko breading to the mayo mixture and stir to combine.

Spread the mayo mixture evenly over top of the fish with a spatula.

Sprinkle with a light layer of shredded cheddar cheese

Melt the remaining 4 tablespoons of butter and add it to the remaining panko breading. Combine with a fork until all the butter is absorbed and distributed. Sprinkle the breading over the cheese.

Place the casserole dish in the oven and bake for about 30 minutes. You want to see a lightly golden top on the dish.

Allow the dish to set for about 5 minutes before serving. I always serve this on a bed of crispy greens with a side of lemon slices to squeeze over the fish. And a glass of Chardonnay of course :)

Hope you enjoy!

Signing Off,

Modern Mrs. Cleaver

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5 Responses to Halibut Olympia

  1. We are such halibut fans – I will definitely have to give this a try!

  2. Good morning, I featured this recipe on my blog today for my weekly seafood round-up. The photographs are stunning, thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/08/seafood-frenzy-friday-week-32.html

  3. Wish I had some hailbut to try this recipe. Couldn’t be easier…just my style.

  4. Pingback: Seafood Frenzy Friday (Week 32)Carrie’s Experimental Kitchen |

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