Anyway, I was going to try and stuff the halibut with a crabmeat stuffing, but the pieces of fish were just too thin. I didn't give up the idea though, just altered it a bit with delicious results.
Crab Topped Halibut
2 Tbsp. olive oil1 and ½ cups lump crab meat
½ cup diced mushrooms
¼ cup plain bread crumbs
¼ tsp. ground black pepper
½ tsp. dried dill
¼ tsp. paprika
1 Tbsp. dried parsley
½ tsp. dried thyme
½ cup mayonnaise
5-6 (4 oz.) portions skinless, boneless halibut (or firm white fish, like cod or scrod)
Preheat oven to 400F; brush bottom and sides of 2 quart baking dish with olive oil.
In a medium bowl, mix together crab meat, mushrooms, bread crumbs, herbs, spices and mayonnaise gently to not break up the crab meat.
Lay fish (skin side up) in baking dish; spread mixture from bowl over fish, covering all portions and extending out to sides of baking dish.
Bake for 15-20 minutes; until fish is flaky. Use spatula to “cut” topping around each portion before putting onto a plate.
Makes 5-6 servings.