My friend Terry worked in Alaska last summer and shared some fresh caught halibut with our family. I’m a big fan of seafood on the grill, but when I saw this recipe, I knew I had to try it. Serve with light sides, as it is quite rich, but absolutely delicious.
Ingredients:
2 lbs. halibut fillets
Salt
1 C. white wine
1 C. sourdough bread crumbs
1 Tbs. Butter
1 1/2 C. sour cream
3/4 C. mayonnaise
3/4 C. onion, finely chopped
Paprika
Directions:
• Remove skin from halibut and cut into pieces (1-inch thick by 3-inch square).
• Lightly salt each fillet and place in a bowl.
• Pour wine over the fillets, cover and refrigerate for two hours.
• Preheat oven to 350 degrees.
• Remove the halibut and pat dry with a paper towel.
• Lightly butter the bottom of a baking dish large enough to hold the halibut pieces in a single layer.
• Coat the halibut pieces in bread crumbs and put them in the baking dish.
• Mix the sour cream, mayonnaise and onion and spread thickly on top of the fillets. Cover the fillets completely.
• Sprinkle with paprika.
• Bake 30 minutes or until the topping is lightly browned and bubbly and the fillets are done.
• Serve immediately.