Photo: Broiled Halibut with Bechamel Sauce Recipe
Ingredients
- Vegetable oil cooking spray
Bechamel Sauce:
- 5 tablespoons unsalted butter, at room temperature
- 1/4 cup flour
- 2 cups whole milk, warmed
- 1/2 cup grated Parmesan
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch ground nutmeg
Halibut:
- 1 (750 ml) bottle white wine, such as pinot grigio
- 2 cups water
- 4 (6-ounce) center-cut halibut fillets, about 1-inch thick (see Cook's Note)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan
- 2 tablespoon unsalted butter, diced into 1/4-inch pieces
Directions
Cook's Note: The halibut can be substituted with 24 ounces of sole fillets. Reduce the cooking time in the wine mixture to 3 to 4 minutes.
Spray a 7 by 11-inch glass baking dish with cooking spray. Set aside.
For the bechamel sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper, and nutmeg.
For the halibut: In a large saucepan, bring the wine and water to a boil over medium-high heat. Reduce the heat to a simmer and add the halibut. Cover the pan and cook until the flesh is opaque, 8 to 10 minutes. Using a fish spatula, carefully remove the fish and arrange in a single layer in the prepared baking dish. Season with salt and pepper.
Preheat a broiler. Spoon the bechamel sauce over the fish and top with the Parmesan. Dot with butter and broil until golden, 2 to 4 minutes.
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By Mwoodside
on February 11, 2012
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It came out perfect!
By cperron
on January 31, 2012
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Very tasty recipe that looks amazing & it's so easy! Since we didn't have Halibut we used fresh Tilapia instead which worked out perfectly & cut the cooking time in half. One tip I followed was to make sure to cook the flour down for a few minutes after putting it in, before adding the milk, etc so the sauce doesnt have a "floury" taste. We also had the fish in the broiler a few min's longer than the recipe calls for.
By jwshore_10785606
Wayzata, MN
on October 11, 2011
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This is so elegant and easy...I used a very inexpensive pinot grigio and served it with asparagus. We've had it several times and it's a keeper!
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