Halibut au Gratin

This recipe my be a little gourmet, but it is fun to cook this way at back yard parties. I even like to cook this way at camp. This is good enough for a cook-off. Give it a try, and let me know if you like it.

1 to 1 1/2 pounds halibut
2 to 3 tablespoons each chopped onion, celery, carrot.
1/4 teaspoon salt
6 tablespoons butter
6 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
2 1/2 cups milk
1/2 cup Parmesan cheese, grated
2 cups sharp cheddar cheese, shredded
1/4 cup pimiento, chopped
2 tablespoons olive oil


In a 12" dutch oven, with 12 charcoals on the bottom, add olive oil, and place halibut pieces in a single layer; spread chopped onions, celery, and carrots oven them. Add 1/4 teaspoon salt to 1/2 cup of water and pour over fish. Cover and steam for 10 minutes, Turn fish over and steam 10 more minutes, or until fish flakes easily with a fork. Remove fish from oven, scrape off vegetables that cling to it, and any vegies lift in oven, and discard, and when cool enough to handle, remove and skin and bones; break fish into large chunks. In the meantime, in same 12" oven, make a white sauce: melt butter. Add flour,salt,and pepper, and stir over medium heat until the mixture foams. Add milk, and stir until sauce is thick and smooth. Remove 1/2 of the sauce. Layer fish chunks over sauce, then Parmesan cheese, and cheddar cheese, and pour remaining sauce over fish and cheese. Sprinkle with chopped pimiento. Return lid to oven and bake at 350 d. f. for about 30 minutes. (8 charcoals on the bottom and 16 on top) Donot over cook or fish will be tough and dry. Serve. Makes 6 servings.