Prep time: 20 minutes Cook time: 30 minutes
Gina Yancey of Sacramento was looking for new ways to prepare halibut.
Jean Hunerlich of Davis has made five trips in 12 years to Alaska, where this dish was served at many camp-out potlucks. She says it's delicious.
2 cans cream of potato soup
1 can cream of mushroom soup
1½ cups milk
8 ounces cream cheese, softened
2 (10-ounce) packages frozen corn in butter sauce
2 to 3 carrots, diced and cooked. optional
1½ pounds halibut chunks, uncooked
6 green onions, sliced
1 clove garlic, minced
In a large pot, combine soups, milk, cream cheese, corn and carrots, if using.
In a sauté pan, sauté the halibut, green onions and garlic until the fish flakes. Add fish mixture to the soup mixture in the large pot and warm over medium heat until thoroughly heated through. Serve with a sprinkle of cayenne pepper on top.
Per serving: 361 calories; 22 grams protein; 31 grams carbohydrates; 15 grams fat (8 saturated, 4 monounsaturated, 1 polyunsaturated, 2 other); 82 milligrams cholesterol; 1,078 milligrams sodium; 3 grams fiber; 40 percent calories from fat.