Gerry's Fishing Charters

and Bed & Breakfast | Masset, BC (Haida Gwaii)

Fish Recipes

Cut halibut fillets into serving size pieces. Freeze chunk of mozzerella cheeze.
Make coating mix as follows:

  • 1 cup cracker crumbs
  • 1 cup frozen finely grated mozzerella cheese
  • Salt and fresh ground pepper to your taste
  • Add pinch of basil if you like

Mix 2 eggs in separate bowl and add splash of milk or cream (this helps the egg adhere to the fish)

Dip halibut fillet into egg mixture and then coat with crumb mixture.
To make cleanup easy line cooking pan with tinfoil and spray with Pam so coating does not stick to sheet.
Bake at 350 degrees until just cooked (time will depend on thickness of fillet).

We find this to be a very moist and tasty recipe.
  • box no cook lasagna noodles
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 8 oz. pkg. cream cheese - softened
  • 1 16 oz. container cottage cheese
  • 1 beaten egg
  • 2 tsp. dried basil
  • 1/2 tsp. salt
  • 1/8 tsp. fresh ground pepper
  • 2 cans condensed cream of mushroom soup
  • 1/3 cup milk
  • 1/3 cup dry white wine (optional) - I don't use it
  • approx. 1 1/2 lbs. cooked, flaked halibut
  • 1 lb. grated mozzerella cheese (or as desired)
  • 1/4 cup grated parmesan cheese
  1. Melt butter in small pan, add onion and stir until tender. Add cream cheese, cottage cheese, beaten egg, basil, salt and pepper. (if you wish you can add box chopped frozen spinach - well drained).
  2. In bowl, mix soup, milk (and wine if using it) - Add halibut and mix well.
  3. In bottom of well oiled (or Pam) 9x13 pan spread some of the soup mixture - add layer of noodles, layer of cheese mixture and then layer of soup mixture and layer of mozzerella cheese. Repeat ending with layer of Mozza cheese on top. (I usually use 3 layers of noodles.
  4. Bake uncovered in 350 degree oven (175 degress C) for approx 45 mins. Top with parmesan cheese and brown under broiler. Remove from oven, and let stand 15 mins before serving.
In bottom of large bowl combine the following:

  • 6 cloves finely chopped or crushed garlic (fresh works best)
  • 1 tbs. chopped capers
  • 1 tsp. hot mustard
  • 1/3 tube Anchovie paste
  • 2 tbsp. worchester sauce
  • 2 tbsp. lemon juice
  • 1 large bottle Peppercorn Ranch Dressing

Add 2 or 3 heads of romaine lettuce on top of this dressing Add grated parmesan cheese, bacon bits and croutons on top
Put in fridge until ready to serve - Toss together when bringing it to the table