What are we having?

Tonight we are going to have Shrimp Stuffed Halibut Olympia! We love it, but my recipe is very dedcadent!

1 (5 - 8 pound) skinned filet of 2 inch thick halibut

1 pound thawded, raw Sea Pac, medium shelled, deveined, tail removed Shrimp - once cleaned and wiped dry cut a pocket down the middle of the filet

1/2 pound butter

3 very large onions 1/4 inch wedge sliced

2 lemons (1 thinly sliced)

Pam

Salt and Lemon Pepper to taste

dill weed and paprika for garnish

Rinse Halibut and shrimp, drain and lay on triple thickness of paper towel to absorb all of the water. Take more paper towels and pat the shrimp and halibut to completely remove all excess water.

Spray large oblong glass baking dish with Pam and pour a light coating of butter on the bottom of the pan. Place all of the sliced onions on top of the butter on the bottom of the pan.

Place the shrimp into the melted butter to coat then stuff the shrimp into the pocket made in the middle of the halibut filet.

Use the remainder of the melted butter to dip the cold halibut into into butter on both sides and lay the stuffed halibut on top of the sliced onions.

Pour the remaining butter over the stuffed halibut.

Sprinkle salt and lemon pepper on top of the halibut to taste.

Squeeze the juice of one lemon on top of the buttered Halibut.

Places the thinly sliced lemons on top of the halibut overlapped in rows as though they represent scales (even though halibut has no scales it makes it look fancy!)

Sprinkle with dill weed and Paprika (optional)

Bake at 350 degrees until the temperature of the center of the halibut becomes flaky and is not at all translucent.