Recipe: Locals-only Halibut Olympia

(Michael Robinson Chavez/ Los Angeles Times)

Total time: 40 minutes

Servings: 4 to 8

Note: Adapted from “What’s Cooking, Alaska?” by Al Levinsohn.

2 tablespoons olive oil

2 cups julienned yellow onion


Fresh ground black pepper

1 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1/4 cup shredded Parmigiano-Reggiano cheese

Tabasco sauce

2 pounds boneless and skinless halibut fillets

1 cup panko bread crumbs

1/2 cup (1 stick) unsalted butter, melted

1 tablespoon chopped fresh parsley

1. Heat the oven to 375 degrees. In a medium sauté pan, heat the olive oil over medium heat. Add the onion and cook just until it’s translucent, 3 to 5 minutes, stirring frequently. Season with a pinch each of salt and pepper. Set aside to cool completely.

2. In a small bowl, combine the mayonnaise, lemon juice, Worcestershire sauce, cheese and a few drops of Tabasco. Mix by hand until smooth. Season with one-fourth teaspoon salt and a pinch of pepper to taste.

3. Butter the bottom of a 12-inch by 8-inch casserole and cover evenly with the onion. Season the halibut with one-fourth teaspoon salt and a pinch of pepper and cut into 8 pieces. Place the halibut fillets on top of the onion and spread with the seasoned mayonnaise.

4. In a medium bowl, mix together the panko bread crumbs, butter and parsley, and season with one-eighth teaspoon salt and a pinch of pepper. Sprinkle the topping over the mayonnaise. Put the casserole in the oven and bake until the topping is golden and bubbles slightly, about 20 minutes. Serve immediately.

Each of 8 servings: 503 calories; 24 grams protein; 10 grams carbohydrates; 1 gram fiber; 40 grams fat; 11 grams saturated fat; 85 mg. cholesterol; 453 mg. sodium.