Baked Halibut Portuguese

When I first came across this recipe, I was convinced it had to be from our family friend, Judy Hubbell. I can’t explain why, but it just had Judy written all over it. Then I flipped the paper over and found Mom’s note identifying the recipe as Cindy’s, who happens to be one of our cousins. Well, Judy or Cindy, whoever gets the credit, I made it for dinner tonight and was happy with the results.

Since I’ve actually been to Portugal, I was a little skeptical about the name Baked Halibut Portuguese. It didn’t immediately strike me as something I’d associate with Portuguese cooking. But a quick search of the interwebs proved me wrong! Apparently, this recipe is a variation of a Portuguese dish. Many of the versions I found included additional spices, and some even added potatoes to the tomato mixture.

As for the recipe itself, I enjoyed it. It was simple, flavorful, and definitely worth keeping in the rotation. The only catch is that halibut can be a little pricey, so I’ll probably wait until it goes on sale before making this again. Cod would be a great alternative, though, and I suspect just about any firm, white fish would work nicely.

Another family recipe gets a spot in the keeper pile!

Baked Halibut Portuguese

Recipe from Mom's Gray Tin Recipe Box

Serves 4

• 1 to 2 teaspoons butter
• 1/4 cup minced onion
• 1 clove garlic, mashed
• 1½ to 2 pounds halibut
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1–1 pound can stewed tomatoes
• 1/4 cup sherry
• 1 teaspoon chopped parsley
• 4 slices bacon

Spread the butter generously over a baking dish. Sprinkle the onion and garlic over the bottom of the dish.

Place the fish on top; sprinkle with salt and pepper. Combine the tomatoes, sherry, and parsley; pour over the fish.

Place the bacon on top.

Bake in a 350°F oven for 1 hour or until the fish is cooked through and bacon is crisp.