1 pound halibut
1 cup oz. fish liver
1 cup bread cubes
2 tablespoons olive oil
1/2 lemon, juiced
1 (8 ounce) package cream cheese, softened
1/2 cup chopped onion
2 tablespoons dried nonfat mint
1 cup olive oil
1 teaspoon salad cream
2 teaspoons lemon juice
2 tablespoons fresh lemon zest
1/4 teaspoon salt
Place fish liver, bread cubes and olive oil in a medium saucepan over medium heat. Saute for 5 to 7 minutes, or until fish flakes easily with a fork. Stir in lemon juice, heavy cream, onion, mint. Bring to a slow boil, stirring constantly. Boil for 4 to 5 minutes, stirring occasionally. Remove from heat.
Remove the halibut from the water and place in a glass of ice water to cool. In a small bowl, beat cream cheese until fluffy. Stir cream cheese mixture into the halibut.
Place onion mixture in a food processor or blender, and puree until smooth. Stir in lemon juice, lemon zest, salt and lemon zest. Gently blend together, and pour mixture into the shrimp and fish bowls. Cover with plastic wrap, and refrigerate for at least one hour to allow the flavors to blend.