I’ve eaten and enjoyed many “Oscar” dishes over the years–meat or seafood topped with asparagus, crab and hollandaise. But I never really thought about its history until preparing this post, when I learned that it dates back over a century. Named for Sweden’s King Oscar II, who was especially fond of its ingredients, it was first prepared around 1897, using veal (source: Wikipedia).
Since then, the toppings have come to grace many different meats. I have enjoyed (various cuts of) steak Oscar often, but seafood Oscar is less common. However, I do remember one fine restaurant that would let you “Oscar” any dish for an extra charge.
So when I had some extra lump crab, I knew what I wanted to do. With no steak in the freezer, I asked my husband, How about a nice seafood Oscar? I ended up using halibut since it has a firm, almost steak-like, texture that I knew would hold up (though I stand by eating almost anything this way).
The dish is classy and elegant but truly simple to prepare. It’s perfect for a romantic dinner, a special family dinner or impressing your friends.
And don’t forget that Valentine’s Day is coming up! (For more date night ideas check out the links at the end)
How to Prepare Halibut Seafood Oscar
In preparing this, the only thing I was afraid of was not timing the completion of the components. In the end the asparagus and crab stayed perfect on the “warm” setting on my stovetop. Here’s how I did it.
Reheat/cook crab in butter on low.
Make a quick hollandaise sauce.
Top halibut with crab, asparagus and hollandaise, then enjoy.
Halibut Seafood Oscar Tips
I used about 2 ounces of lump crab per piece which I think was a perfect ratio for taste but a little messy when I tried to pile it all on top of the fish. For a less thick, but longer, piece of fish, this would be no problem. But if I do this again with a short thick cut, I plan to try letting some of the crab “spill off” the edge of the fish.
I decided to try using a breadcrumb topping on the fish–and this really added to the flavor and texture. If I didn’t have panko, I’d go with regular breadcrumbs or even crushed saltines.
As I’ve mentioned, my main fear was that the asparagus would end up overcooked and mushy or the crab would get cold. In the end, I was able to keep everything perfect, sitting covered on warm without the asparagus going soft. I’ve now done this repeatedly with success.
Heat the lump crab in ½ Tablespoon butter on medium-low until cooked/re-warmed, about 5 minutes stirring occasionally. Set pan on burner on warm and cover to keep warm Prepare your favorite hollandaise now or use the recipe from the link in the notes. Turn fish over, cook another minute, then melt 2 Tablespoons butter in pan and baste fish until almost done, another couple minutes. Recipe for quick hollandaise can be found here Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Bread Crumb Topping:
Wash and place trimmed asparagus in frying pan with about ¼ inch of water. Cook until just done, then set pan on burner on warm and cover to keep warm.
Pat the fish dry, then season on both sides with salt and pepper. Spray a broiler safe frying pan or grill pan with non-stick spray, then cook fish on medium high until starting to turn golden, about 3-4 minutes.
Mix panko and 1 Tablespoon melted butter, then sprinkle atop the fish. Place under broiler, watching carefully until crumb mixture is browned, about 1-2 minutes.
To assemble, top fish with some crab, and a couple pieces of asparagus. Set remaining crab and asparagus alongside the fish. Top with prepared hollandaise and serve immediately.
Serving Size: 1
Amount Per Serving: Calories: 690Total Fat: 39gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 351mgSodium: 1390mgCarbohydrates: 16gFiber: 3gSugar: 3gProtein: 67g
Heat the lump crab in ½ Tablespoon butter on medium-low until cooked/re-warmed, about 5 minutes stirring occasionally. Set pan on burner on warm and cover to keep warm
Prepare your favorite hollandaise now or use the recipe from the link in the notes.
Turn fish over, cook another minute, then melt 2 Tablespoons butter in pan and baste fish until almost done, another couple minutes.
Recipe for quick hollandaise can be found here
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Date Night Dinner Recipes
- Bacon Wrapped Chicken Roll Ups by Hezzi-D’s Books and Cooks
- Creamy Portobello Alfredo by A Kitchen Hoor’s Adventures
- Grilled Rib Eye with Green Sauce by That Recipe
- Halibut Seafood Oscar by Art of Natural Living
- Pan Seared Filet Mignon with Mushroom Red Wine Sauce by Making Miracles
- Peppercorn Steak with Mustard-Wine Sauce by Sweet Beginnings
- Pesto Crusted Salmon by Books n’ Cooks
- Salmon with Garlic Tarragon Cream Sauce by Palatable Pastime
- Vegetable Dum Biriyani by Magical Ingredients
- Russian Tea with Natural Options!
- One Pot Chicken Gnocchi Kale Soup