Chantil's Individual Halibut Olympia Loaves using Fresh Asparagus Spears

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Serves 6 | Prep Time 10 Mins. | Cook Time 35 to 45 Mins.

Why I Love This Recipe

My husband prepared these loaves several weeks ago and he had a blast ~

these halibut olyimpias are beyond scrumptious...

Ingredients You'll Need


1 bunch fresh asparagus, cut ends off (we prefer the small pencil size)

1-1/2 lb. (fresh or thawed) halibut fillet, cut into four 3”x2” pieces

½ teaspoon *seafood seasoning


1 cup sour cream

1 cup mayonnaise

½ cup canned, grated Parmesan cheese

½ cup freshly grated Parmesan cheese

1 cup canned, French fried onions

½ teaspoon *seafood seasoning


Preheat oven to 350 degrees. Spray 4 aluminum mini loaf pans, and set aside. Line a baking sheet with foil, and set aside as well.

In a medium bowl, combine sauce ingredients.

One of the prepared halibut

olympia loaves ready for the oven...

Layer the asparagus in bottom of prepared loaf pans, and place halibut pieces over asparagus, while ensuring the halibut is not completely touching the sides of pans, and sprinkle halibut with seafood seasoning. Liberally top halibut with sauce, including ensuring that you spread it down the sides between halibut pieces and insides of loaf pan edges.

Place filled mini loaves on the prepared baking sheet and into the preheated oven, uncovered, and bake for 35 to 40 minutes, until golden brown.

*Chantil’s Seafood Seasoning Blend

2 tablespoons Johnny’s Seasoning Salt

2 tablespoons granulated garlic

1 tablespoon granulated onion

1 tablespoon lemon pepper

A fantastic seasoning blend to use

while preparing

many other seafood or shellfish

dishes as well...

(Store any remaining seasoning blend in an

empty, air-tight seasoning jar or container)


Tips: This is also great using frozen or fresh whole green beans as an alternative to fresh asparagus. Also, these freeze very well by wrapping the loaves with plastic wrap, then foil, and marking the top with the date and contents. When frozen, we take them from the freezer and place in the refrigerator overnight, then let them come to room temperature for 30 minutes prior to baking the next day.

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