Quetion: Traveling through Oregon recently, we had a superb, mouthwatering meal of halibut with crab, shrimp and brie at McCormick's in Beaverton. If they're willing to give it up, we'd love to have that recipe here at home, too. - Pat Drake, Balsam Lake, Wis.
Answer: For many years, Oregon's Beaverton area, seven miles west of Portland, went unappreciated as bands of wood-chomping beavers built dams that created lowland ponds, swamps and lakes, which covered the fertile land with water. Pioneers drained Bea-ver-dam Lake, which covered nearly half the future Beaverton town site, and established alongside a railroad stop an agricultural community that became known as "Portland's biggest bedroom." Rapid growth and the arrival of Tektronix Inc., one of Oregon's largest private employers, earned the area a new label, Silicon Forest.
Today, the 75-mile Washington County Scenic Loop provides a perfect introduction to the area. Enjoy scenic views of mountains, lakes, farmlands and vineyards, explore quaint towns and visit a U-pick farm to select fruits of the season for picnicking.
Baked Stuffed Halibut is a prized recipe at the popular Pacific Northwest eatery, McCormick's Fish House & Bar. The simple but delicious combination of dungeness crab, succulent bay shrimp and brie cheese makes a heavenly stuffing!
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RECIPE
BAKED STUFFED HALIBUT
4 five-ounce halibut fillets
3 ounces crab meat
3 ounces bay shrimp
3 ounces brie cheese, cut into small cubes
1 tablespoon fresh dill, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons mayonnaise
Preheat oven to 400 degrees. Split halibut fillets lengthwise to form a pocket for stuffing. Set aside. In mixing bowl combine crab, shrimp, brie, dill, salt and pepper. Fold in mayonnaise to bind mixture. Divide stuffing among the four pocketed fillets, covering stuffing with flaps. Bake in lightly buttered baking dish 12 minutes. Makes 4 servings.