Awesome Halibut Lasagna!"

Halibut Lasagna

(1-1/2) Pounds of Halibut steaks ? cut in to 1 inch cubes

(8) Ounces of lasagna noodles ? cooked and drained

(1/3) Cup of all purpose flour

(6) Tablespoons of butter - divided

(1-1/4) Tablespoons of crushed garlic

(1-1/2) Cups of chicken broth

(1) Cup of whipping cream

(1) Tablespoon of minced fresh parsley

(2) Cups of Swiss cheese - shredded

(1/4) Teaspoon of dried thyme

(1/2) Teaspoon of salt

(1/4) Teaspoon of black pepper

Parmesan cheese

In a large skillet over medium heat melt 2 tablespoons of butter. Add the Halibut, garlic and thyme. Cook until the fish flakes easily. Remove and set aside. Add the remaining butter to the skillet. Stir in the flour, salt and pepper until smooth and cook slowly until golden brown. Gradually add the chicken broth and cream. Bring to a boil while stirring for about 2 minutes until the sauce thickens.

In a greased 13? X 9? X 2? baking dish, layer half of the noodles, Halibut, white sauce and Swiss cheese. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Uncover and bake for another 20 minutes or until bubbly. Let stand for 15 minutes before serving. Top with parmesan cheese and parsley and serve.

Al Schneider