Thursday, May 31, 2007

Halibut Supreme

(We're posting here a recipe created by Br. John Buchman, SJ. Original post can be found in

Br. John Buchman, SJ, who serves the Jesuit community at Brebeuf Jesuit Prep in Indianapolis as assistant to the rector, house manager, and cook, entered the novitiate in Milford, Ohio, in 1951. That is where he learned this dish from Br. Phil Anton, SJ, who cooked for many years for fellow Jesuits at Milford, as did Br. Buchman after him. The countless Jesuits who sing this dish’s praises do not have to rely on their memories; it is still served frequently at many Jesuit houses in the Midwest, including the Milford retreat house.
Br. Buchman OKs the substitution of any mild white fish, such as tilapia, orange roughy, or cod for the halibut, and suggests serving this with steamed asparagus and a tossed salad or a fruit salad.

• 8 halibut filets (about 1/2-inch thick each)
• 2 sticks melted butter or margarine
• 1 cup finely chopped onion
• 1 cup finely chopped green pepper
• 2 cups unseasoned bread crumbs
• 1/2 tsp sage
• lemon juice
• salt
• pepper
Mix melted butter, bread crumbs, onion, green pepper, and sage to make the stuffing. Layer some stuffing over one filet and cover with another filet (you can make two filets out of one if they are very thick). Alternatively, take one filet, spread stuffing on top, and roll it up. Sprinkle with lemon juice, salt, and pepper, and a little more of the stuffing. Bake at 350 degrees for 25–30 minutes.

Serves 8.


Passionate Eater said...

Thank you for the recipe and the history behind it! I've missed you gentlemen, and I am glad to see new posts again. Professor Haw, I wanted to point you to new websites that think you'd appreciate. One of them is Her style of cooking and her photography reminds me of yours! There are a whole bunch of new food blogs out there nowadays, and a lot of them have an emphasis on Southeast Asian cuisine. Feel free to check them out, some of them are linked to on my blog.

Passionate Eater said...

Oops, I meant to say that her photography of her food makes me think of how your food would look! :)

culinary pilgrim said...

hahaha....thanks naughty naughty girl...we're trying our best to put new posts, our studies and work just complicates things at times. i've visited rasamalaysia a number of times already and i did enjoy her recipes and pictures.

Passionate Eater said...

Oops, sorry Professor! But here is another one:! Now get back to work and feeding those "growling stomachs!"