Halibut with Artichoke Heart Marinade

By: Judith Clayton

6 fillets halibut
2 small jars artichoke hearts (marinated)
2 TBS lemon juice
½ cup crushed croutons
1 cup mayonnaise
1 cup sour cream
1 tsp dillweed

Directions:

Place fillets in a well buttered baking dish. Pour all marinate from jars over fillets. In a blender puree hearts, mayonnaise, sour cream, lemon juice and dillweed. Pour evenly over halibut. Refrigerate at least two hours. Springle croutons over top. Bake at 350 degress for approximately 25 minutes.

Note: This is best to make up the night before and refrigerate overnight before cooking

Note: Do not freeze, sour cream and mayonnaise will separate.

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