This recipe is real easy and quick. It works best with whole fish fillets.  I like this one best with Salmon fillets, but Lingcod and halibut are equally as good.

1 can of cream of mushroom soup

equal amount of sour cream

lemon pepper, or Cajun season, or any other seasoning you prefer.

Cheddar cheese,[ shredded,] or any kind of cheese you think will work for you.

sauce pan about the size of a bread pan.

preheat oven to 350 degrees

Sprinkle the seasoning on the fillet to taste. Put the seasoned fillets in the pan.  Thoroughly mix the cream of mushroom soup and the sour cream and spoon on enough to completely cover the fish.  Place the pan in the oven for about 30 to 35 minutes for an average size fillet. Sprinkle on cheese and replace in oven until melted. Remove and let stand for 15 minutes or so. Serve with hot garlic bread.

I also like this one cold on the next day.

~Grandpa Squatch

The Oregon Halibut fishing  season dates are released annually by the Oregon Department of Fish & Wildlife. At this time we are expecting the dates for the Halibut season to be released in mid-March, hopefully sooner! There are a couple different ways to get notified when the dates are released. The easiest way is to keep up to date is to make sure you have signed up for our deep sea fishing newsletter or by checking this blog. We’re really excited about the upcoming Oregon Halibut fishing season and you can bet that it’s in our best interest to keep you up to date.

Last year the season opened on May 1st, the Halibut fishing was great. It was so good that the fisherman met quota pretty early. Make sure that you schedule your trips in advance, we want to make sure that you get a seat!

Once we know we’ll update our site to reflect the seasonal information. You can request a seat (or a group of seats) from the trip schedule request page.

While you’re waiting view the 2010 Oregon Sport Fishing Regulations. Find requirements for licenses, limits, and more.