Italian Halibut Steaks with Scampi Stuffing

Servings: 4

Prep Time: 20 min

Cook Time: 10 min


1/4 cup; butter or margarine

1/4 cup; white wine

1 teaspoon; dried oregano

1 teaspoon; grated lemon zest

1/2 teaspoon; salt

1/4 teaspoon; freshly ground black pepper

1 clove garlic, minced

2 pounds; (1" thick) halibut steaks

Scampi Stuffing

1 1/3 cups; water

2 tablespoons; butter or margarine

1 teaspoon; grated lemon zest

1/2 teaspoon; dried oregano

4 ounces; peeled and deveined uncooked small shrimp

1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing


  • Preheat the broiler.
  • To prepare the stuffing, in a medium-sized saucepan, combine the water, butter or margarine, lemon zest, and oregano. Bring to a boil. Then reduce the heat, cover, and simmer for 3 minutes.
  • Add the shrimp to the saucepan and simmer for 1 minute, or just until the shrimp turn pink. Remove from the heat, carefully uncover, and stir in the stuffing mix. Cover and let stand for 5 minutes. Remove the cover and fluff with a fork before serving.
  • While the stuffing is cooking, in a medium-sized bowl, combine the butter or margarine, wine, oregano, lemon zest, salt, pepper, and garlic. Set aside.
  • Rinse the fish and pat it dry. Then liberally grease a broiler pan, and place the halibut on it. Brush half of the butter mixture over the fish.
  • Place the fish under the broiler, 3" below the heat source, and broil for 4 minutes. Turn carefully, brush the second side with the remaining butter mixture, and broil for 4 additional minutes, or just until the flesh changes from translucent to opaque and can be easily flaked with a fork. Halibut cooks quickly, so be careful not to overcook. Serve with the scampi stuffing.