Recipe #18: Fresh Halibut Caddy Ganty...Halibut Topped with Sour Cream, Red Onion & Dill

I am not a big fish eater, but when I have something that I like, I will make it time and again.  Ideally, this recipe calls for fresh halibut, but this time around when I made it, fresh halibut was 16.99 a pound.  So, I used regular cod, which was on sale for 4.99 a pound.  Much better.  Even though you can't beat halibut for this dish, cod works just as well.  When I told my neighbor, Nancy, I was making this dish, she was so pleased, as she was as familiar with it as I was. 

1 1/2 lbs halibut or cod fillets, 6 to 8 oz                    1 cup dry white wine
    portions                                                                  dry bread crumbs
1 tsp kosher salt                                                          fresh dill, optional for garnish
sour cream topping (below)                           

Mix white wine with kosher salt in large glass dish.  Marinate fish in wine and salt mixture for one hour.  Remove fish from marinade and pat dry.  Pour bread crumbs onto plate.  Coat both sides of fish with crumbs.  Place fish on a baking sheet and spread topping like you would frosting, (I use an offset spatula) on the top of each fillet, covering completely.   Heat oven to 400.  Bake fish for 10-15 minutes, depending on thickness.  Fish will be opaque throughout when done and the topping should be golden brown.  Bon appetit!

SOUR CREAM TOPPING

3/4 cup mayonnaise                                               1/2 cup sour cream
1/3 cup red onion, finely diced                              2 tbsp. fresh dill, chopped, more if you like dill

Blend all ingredients together in a medium bowl.