Halibut with Hollandaise Sauce


  • 6 halibut pieces (3 oz) -- bake according to package
  • 1 cup unsalted butter
  • 3 egg yolks
  • 1 1/2 tbsp fresh lemon juice
  • Pinch each: salt, pepper, cayenne pepper -- to taste


Melt butter over low heat.
Place egg yolks in blender and blend for approximately 15 seconds.
With blender on low, slowly drizzle in hot butter, then lemon juice and seasoning.
Spoon over prepared halibut.

Serving Ideas

Serve with steamed baby new potatoes, asparagus, and rhubarb pie ala mode.


For brunch, serve on toasted english muffin topped with steamed spinach, halibut, hollandaise sauce, a sprinkle of paprika and fresh chopped parsley. Accompany with a bowl of fresh berries, warm scones, and fresh squeezed orange juice.

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