On Nov 8, 3:11*am, Bryan > wrote:
> On Nov 6, 7:02*pm, (Judy Haffner) wrote:
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> > Cheryl wrote:
> > >I'm not a big fish eater but when I eat it, I
> > > like halibut. My mom taught me a way
> > > to bake it where it's raised on a rack
> > > over a baking sheet after being coated
> > > with bread crumbs. It doesn't need
> > > flipping so the breading stays in place.
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> > I love fish, and we usually have some kind of fresh fish at least once a
> > week, as it's so good for a person, and is so much that you can do with
> > it.
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> > My favorite way to eat halibut, is coated in a beer batter and deep
> > fried, but with us being older now, we need to watch our cholesterol
> > closer, so only have it deep fried on a rare occasion..last evening
> > being one, and it was heavenly!
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> > Another GREAT baked halibut dish is the following one:
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> > 2-1/2 to 3 lbs. halibut, cut in serving size pieces
> > 2 cups white wine
> > 1 cup sour cream
> > 1 c. mayonnaise
> > 1 cup chopped onion
> > cracker crumbs
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> > Soak halibut in white wine for 2 hours. Pat fish dry and roll halibut
> > pieces in cracker crumbs and lay flat in greased 9 x 13 inch baking pan..
> > Mix sour cream, mayonnaise and onion together and spread over breaded
> > fish. Sprinkle some extra cracker crumbs over fish and bake at 500º
> > for 15 minutes (thicker pieces may need a little longer) until golden
> > brown and flaky. NOTE: Can also sprinkle top with some paprika, which I
> > often do.
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> That looks like a waste of good fish.
>
On the contrary, it''s a recipe called Caddy Ganty, created in Alaska
(possibly at the Gustavus Inn) where really big halibut are
plentiful. As I've posted here before, it's one of those things
that's much more delicious than it sounds. -aem