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


  1. Preheat the broiler.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.