Lundi: Recipes

Even though fishing season is a few months off up here in the far north, now is the time when we start to plan for it.  One of the things that needs attention is what is left of last year’s catch.  Invariably there’s a little halibut or salmon left and – to be blunt – it’s not the tastiest stuff after sitting in the freezer for awhile.  Creativity is required to get it to the table and make sure it actually gets eaten by someone other than the dog.  Creativity, and a little help from Grandma.

This is my mother-in-law’s recipe for halibut caddies.  It’s clearly an “old fashioned” recipe – all that sour cream and mayo would be right out in modern cuisine.  But with a little calorie cutting (light versions of both condiments, for instance), this is a delightful way to cook and serve halibut, or any meaty white fish, that’s a little rough around the edges due to time in the freezer. 

5 to 6 2 lb chunks of halibut

Italian bread crumbs

2 cups sour cream

1 cup mayonnaise

½ cup green onions, chopped

Paprika

White wine

Salt and pepper to taste

Marinate the halibut in wine overnight. 

Preheat oven to 500.

Remove fish from marinade and pat dry.  Salt and pepper the halibut to taste and then shake on Italian bread crumbs, coating lightly on both sides.  Place halibut in a greased casserole or baking dish.  In a bowl, combine sour cream, mayo and green onions.  Spread this mixture evenly over the fish and then sprinkle with paprika.

Bake 20 to 30 minutes or until light brown and bubbly.  This will make four large or eight small servings.  Bon appetite ~

Header: The Marriage Feast at Cana by Hieronymus Bosch