What you do not smell is called Iocane powder

And what you do not see is called Halibut Newburg.


Halibut Newburg All Gone

Yesterday there were photos and a recipe for Seafood Newburg on Miss T’s Mystery House of Yarn & Horrors. It looked delicious, and was served with freshly baked bread. Yum.

As luck would have it, it was just before dinnertime, and I had not only purchased a marvelous slab of fresh Alaskan halibut that very morning (and hadn’t decided what to do with it), but I also bought some whole grain bread. (We don’t have bread in the house too often, so it was a special treat).

Aha! I would make Halibut Newburg, using my faithful old Shrimp Newburg recipe. (Miss T’s recipe sounds great too, and I’ll try that another time, but at least I knew what this one would be like – quick, easy, and delicious!)

The original recipe:

Shrimp Newburg
Serves 4

1/4 cup butter
2 Β½ Tablespoons flour
3/4 teaspoons salt
pinch cayenne pepper
dash nutmeg
2 cups half-and-half
3 Tablespoons sherry
2 egg yolks, lightly beaten
2 cups peeled and cooked shrimp
cooked rice, pasta, toast, or pastry shells

In a medium saucepan, melt butter; blend in flour and seasonings. Cook, stirring, for about 1 minute. Gradually add half-and-half and sherry; cook until thickened and smooth, stirring constantly. Stir about 1/3 of the hot white sauce into the egg yolks, then pour the egg yolk-sauce mixture into the remaining sauce in the saucepan. Add shrimp and heat through, stirring constantly. Serve in pastry shells or over rice, pasta, or toast.


I steamed the chunk of halibut (just a hair over 1 lb) in my beloved Black & Decker electric steamer for 20 minutes while making the white sauce. (By the way, the halibut (from Costco) was divine – it was almost a shame to put it in a sauce!) Since I had some fresh mushrooms to use up, I sliced those and added them to the white sauce when I added the cream. I guess I could have sauteed them separately, but I was lazy, and it came out perfectly fine. When the halibut was done, I flaked it into chunks, and put it in the sauce, which I served over slices of multi-grain toast.

BOY WAS IT GOOD! (And it sure didn’t last long.)

As DH was licking his plate finishing, he said “We should have a dinner party!”. Meaning, of course, that I should make this again, and share the wealth. Thanks, Miss T, for the inspiration!


Halibut Newburg was delicious!

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9 Responses to What you do not smell is called Iocane powder

  1. Miss T says:

    Sounds fabulous! Now I need halibut…

  2. margene says:

    I’ll do anything to wrangle an invitation! πŸ˜‰

  3. Julie says:

    I love halibut and that sounds like a delicious way to prepare it! So, when’s the dinner party; I need to plan πŸ˜‰

  4. Chris says:

    Clean plate club award!

  5. Nora says:

    The smile on his face says it all!

  6. carla says:

    I have a friend who is in metal cover band called Iocane. They are based in Moab of all places.

    Going to have to try the recipe!

  7. pick me, pick me!

    Iocaine powder, eh? I do not think that word means what you think it means.

    j/k — heh.

  8. Rats, Laurie used the joke first! I was so going to write that!

    Looks fantastic. I’m getting hungry!

  9. Love that picture of your man.

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