HALIBUT SPREAD

HALIBUT SPREAD image

Yield 10 first course serving

Number Of Ingredients 9

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1 1/2-2 lb halibut
2-8oz packages of organic cream cheese, cut into 1 inch squares (I did not try the lower fat versions out there but I am certain they would work)
1 8 oz can of whole roasted green chilies, drained & chopped
1 16 oz can artichoke hearts in water, dreained & coarsely chopped (Do not use marinated artichokes. Too oily and the flavor is terrible...trust me)
2 cups packed pepper jack cheese
2 cups grated romano cheese
2 t paprika
salt and pepper to taste
loaf of crusty bread, for serving

Steps:

Preheat oven 350. Poach the halibut in tin foil on a gas grill, with butter, salt and pepper - set aside to cool In an oven proof pot, over medium low heat (I use my dutch oven), melt the cream cheese with the chilies and artichokes, until cream cheese is fully melted. Add the 2 cups of pepper jack cheese, melt fully Add 1 cup romano, melt fully Add the halibut (flaked with a fork or your fingers) and the paprika, mix together well Top the whole thing with the remaining romano cheese Bake until brown and bubbly (approx. 30 minutes) Serve with sliced crusty bread. We have had this for dinner, sitting out on the deck with a Chablis or spicy red blended wine (like the Laurel Glen REDS) Cheers!