Thank you for posting it again Brook, as I read it I do remember seeing it before, but where? I have no idea!
It sounds so delicious, especially if made with good flavored oranges.

Kevin, I need to beg your recipe for the Bleu Cheese Halibut, if you still have it or rememberit by heart, it sounds fabulous and you sound like an A+ Brunch Dude, and all that you mentioned sound just fabulous!

REALLY IS NOTHING THAT COMPARES TO A MEMORABLE BRUNCH!

Sure thang, Cathy... although I'm really bad about having "recipes" per se, that most consider "recipes"... my notes are basically hen-scratches that few can de-cypher or make sense out of... but here goes- hope you can make your way thru it!

(In the Paciific-Northwest there'a very popular traditional entree called "Halibut Olympia". It is a tender, flaky. meaty hali fillet served on a bed of bacon and caramelized onions, topped with a creamy mayo/cheddar topping and browned. YUM! This dish is based on that one...)

Blue Cheese Halibut

Pre-heat oven to 400 degrees.

In whatever sized baking-dish you plan to use spread out a single layer of uncooked bacon-roughly one slice per portion. Place this in oven and cook until bacon is 3/4 done.

Meanwhile caramelize sliced onions in some butter. When baking dish of bacon has been removed from oven, spoon caremlized onions on top of 3/4 cooked bacon.

Place raw halibut fillet(s) atop bacon and onions. Season fish with a squeeze of lemon, salt & grated nutmeg. Place in oven and bake until 3/4 done.

Meanwhile in a bowl whisk together topping: per portion of hali- 2 T. mayo, 2 T. sour cream desired amount of crumbled bleu cheese (for me, the more, the better!), s & p.

When fish is 3/4 cooked, remove baking dish from oven and carefully spread (or if in a fancy mood, pipe w/ a star-tip) mayo/cheese mixture on top. Sprinkle w/ nutmeg & paprika. Return to oven to complete cooking and brown- may flash it under broiler for some final sunshine if the hot oven doesn't make it quite golden enuf.

Voila! Ready to serve and enjoy! I like serving this w/ a pecan/rice pilaf and asparagus spears. (for the Hali Olympia, substitute shredded cheddar in place of crumbled bleu.)

Thanks Kev,

This sounds mighty tasty, now I just have got to give it a try!!! Bleu cheese oh my is it delish!

I guess it is just me then.. When I look down at my waist, I come to the conclusion that I must ignore any meal that comes between breakfast and lunch..

I follow ya, Jafo! The biggest trouble I have w/ brunch is getting all the dishes washed in time to prepare a decent lunch-spread!

One of my FAVS:

"My doctor told me to stop hosting intimate dinner-parties for four, unless at least two others were invited!" -Orson Wells