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Ingredients:
2 lb. Halibut, fresh or defrosted
white wine to cover
sourdough bread crumbs
2 cups sour cream
1 cup mayonnaise
1 cup finely chopped onions
Paprika
Instructions:
Take two pounds of filleted halibut cut into pieces
approximately 1" thick and 3" x 3" and put into a bowl,
lightly salting and pouring wine over each layer until the
fish is all in. Cover the fillets, cover and set in a cool
place to marinate for two hours.
Drain the fillets and pat dry with paper towel or cloth,
then roll in dry bread crumbs (we used dried homemade
sourdough bread and grind the crumbs in the grater of our
mixer). Place the crumbed fillets in a single layer in a
lightly buttered baking dish which can be brought to the
table, and cover with the following topping:
Mix sour cream, mayonnaise and chopped onions and spread
thickly on top of the fillets in the baking dish, smoothing
it out to the edges so the fish is covered completely.
Sprinkle the top with paprika and bake at 350 degrees for
20-30 minutes or until light brown and bubbly and an instant
reading thermometer reads 125 degrees in the thickest part.
Serve at once.
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