Alaska Halibut Topped with Creamy Parmesan Shrimp
Ingredients
- 4 Alaska halibut fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Juice of half a lemon
- 1 lb medium shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- Salt to taste
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil and brush lightly with olive oil.
- Pat halibut fillets completely dry with paper towels.
- Rub each fillet with olive oil, garlic powder, smoked paprika, salt, pepper, and a squeeze of lemon. Place on the prepared baking sheet.
- In a skillet over medium heat, melt the butter. Add minced garlic and cook for 1 minute until fragrant.
- Add shrimp and cook 2 to 3 minutes until just pink. Remove from heat.
- Pour in heavy cream, stir, and bring to a gentle simmer. Add parmesan and stir until melted and slightly thickened, about 2 minutes. Add red pepper flakes if using and season with salt.
- Spoon the creamy shrimp mixture generously over each halibut fillet.
- Bake for 14 to 16 minutes until halibut flakes easily with a fork.
- Remove from oven, garnish with fresh parsley, and serve immediately.
Notes
Pat the halibut fillets completely dry before seasoning — wet fish won't hold the creamy topping properly and the sauce will slide off during baking.