1 pound halibut
1/2 cup white wine
1/8 teaspoon ground white pepper
2 tablespoons butter
1/2 cup chopped button mushrooms
1/4 cup minced onion
1/4 cup minced red bell pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup evaporated milk
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/2 pound crabmeat, flaked
1/4 cup shredded Monterey Jack cheese
- PREP 20 mins
- COOK 40 mins
- READY IN 1 hr
- Preheat oven to 350 degrees F (175 degrees C). Butter 8 small ovenproof ramekins.
- Cut fish into 8 pieces, and arrange in a shallow 9x13 inch baking dish. Pour wine over fish, and sprinkle with 1/8 teaspoon ground white pepper.
- Bake in preheated oven for 20 minutes, or until fish flakes easily; keep oven on for final step.
- Melt 2 tablespoons butter in a large saucepan over medium heat. Saute mushrooms, onion and red bell pepper until tender; remove from heat and set aside.
- Melt remaining 2 tablespoons butter in the saucepan over low heat. Mix in flour, and cook for 1 minute, stirring constantly until smooth. Gradually add milk and increase heat to medium; stir constantly until mixture is thick and bubbly.
- Stir in mushroom mixture, salt and remaining 1/8 teaspoon ground white pepper to saucepan, stirring until well combined. Remove sauce from heat and set aside.
- Remove fish from wine carefully with a slotted spoon, and place 1 piece into each ramekin. Sprinkle crabmeat evenly on tops, followed by 2 tablespoons sauce and 1 1/2 teaspoons cheese in each dish.
- Bake in preheated oven for 5 minutes or until cheese is hot and bubbly; serve immediately.
