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| 6 | Portions halibut steaks Or |
| 1 | 2 lb. fillet |
| 3 Esslöffel | Butter or margarine; cut up |
| 3 Esslöffel | lemon juice |
| 1 Teelöffel | Onion flakes rehydrated and drained |
| 1 Teelöffel | mustard dry |
| 1/2 Teelöffel | Oregano leaves |
| 1/4 Teelöffel | marjoram leaves |
| 1 Teelöffel | paprika |
| 1 Prise | pepper |
| 1/2 Tasse | Rice chex; crushed finely |
| 1/2 Tasse | Instant potato flakes |
| 1/3 Tasse | Grated parmesan cheese (freshly grated) |
| 1 Teelöffel | basil sweet |
| 1/2 Teelöffel | garlic powdered |
| 1/4 Teelöffel | pepper |
| 1 Esslöffel | Parsley flakes |
| 1/4 Teelöffel | paprika |
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Wipe fish with a damp cloth, dot with butter, and sprinkle lemon juice over all. Use either of the spice mixes shown below.
Herb Mix No. 1: Prepare onions and sprinkle over the top of the fish. Combine the remaining herbs/spices and sprinkle on halibut. Let stand for 10 minutes to absorb the flavors. Bake at 350 F. for 20 minutes or until fish flakes easily with a fork. Serves 6.
Herb Mix No. 2: Mix all ingredients together well. Sprinkle over fish; use only enough to lightly cover fish or it will taste dry. (The remaining mix will store well in a tightly covered jar in the refrigerator.) Bake at 350 degree F. for 20-30 minutes or until fish flakes easily with a fork. Do not overbake or it will dry out. Serve garnished with lemon wedge and parsley sprigs.
Seafood Marketing Institute
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