Thursday, May 31, 2007

Halibut Supreme


(We're posting here a recipe created by Br. John Buchman, SJ. Original post can be found in http://www.companymagazine.org/v203/whatscooking.htm)

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.