The National’s Halibut with Shrimp Pate and Apricot Glaze

Lunch and Dinner Entrees

The National’s Halibut with Shrimp Pate and Apricot Glaze


Servings: Makes 8 Servings

32 ounces halibut, cut into 4 ounce pieces
½ pound (2 sticks ) butter
9 ounces cold water cooked and peeled small bay shrimp
1 package Phyllo dough
1 tablespoon lemon juice

Apricot Glaze:
2 cups apricot halves
3 ounce brandy
1 cup packed brown sugar


In a skillet, melt the butter and skim off excess fat; set aside. In a blender, combine shrimp and lemon juice; purée and strain off excess fluid by pressing in a towel. Unfold Phyllo dough and remove two pieces. Drizzle with melted butter and fold 2 edges toward the center; drizzle again. Place one 4-ounce piece of halibut at one end of the Phyllo dough and cover top with shrimp pâté. Roll the halibut in the dough, folding in the edges to seal. Brush entire roll with butter and place on buttered parchment paper. Refrigerate thoroughly before baking. Preheat oven to 350°F. Bake Phyllo wrapped halibut for 15 minutes, until brown. Serve with apricot glaze. For the glaze: In a blender or a food processor, blend all ingredients until smooth. Heat in a small skillet to serve.