Egret! Your Sour Cream Halibut is a favorite!!!

DobieDad

We did it again tonight. [p]We absolutely love it![p]I am driving distance to a Penzey's and have their outstanding sweet paprika. I love that flavor.[p]Tonight I added more, and our dish looks like a tomato pasta... but it is all fish! [p]And wonderful.[p]Thanks again for posting this Alaskan cooks recipe.[p]Resting after 500°F in the Egg[p][p]
Just before digging in[p]

egret

DobieDad,
That looks a whole lot better than my original recipe! Well done, my man!!!

Unknown

egret,[p]May I beg the recipe?[p]Kelly

DobieDad

Kelly,[p]Sure.[p]But ya gots to ask da man![p]And you can believe there are no leftovers to FedEx[p]:)[p](burp)

Richard

Kelly,
Rumor has it that he is sometimes bashful, so I will post it on his behalf.[p]Halibut, Sour Cream, Egret

Reb,Here's one I use that's easy and excellent :
[p]INGREDIENTS:
1 lb halibut fillets
1 Cup Mayonaisse
1 cup white wine or sauterne
1/2 Cup Sour Cream
1 tsp salt
1/4 Cup Onions, Chopped
Paprika
Fine bread crumbs




Preparation:
1 Mix wine and salt and marinate halibut for at least 1 hour.
2 Drain fish on paper towel, dip both sides in bread crumbs, place in greased baking dish.
3 Mix together mayonnaise, sour cream, and onions, spread over fish and sprinkle top with remaining bread crumbs, and paprika.
4 Bake at 500 degrees for approximately 20 minutes or until fish flakes with a fork.


Recipe Type
Main Dish, Seafood

Recipe Source
Source: BGE Forum, Egret, 05/30/07


[p]

DobieDad

Richard,[p]He's shy?! [p]He's probably off baking one of his famous breads![p]Thanks, none the less.[p]It is such a simple recipe, yet I played with it.[p]Sweet paprika went into the mayo/sour cream mix, and into the bread crumbs.[p](I had to get that 'paprika' fix)[p]That's it![p]Simple and outstanding!

egret

Kelly,
Actually, this came about when AlaskanC was asked about a good recipe for Halibut on the egg. She said she had not had any success cooking this per the conventional egg methods, i.e., direct/indirect raised grid/plate setter, rubs, etc. So, I suggested this recipe which can be done on the egg or in the oven. Actually, I did this once on my small BGE while I was grilling some Coho Salmon fillets on my large and it turned out awesome!! Here is the original recipe :[p]Sour Cream Halibut Recipe[p]1 cup white wine or sauterne
1 cup mayonnaise
1 teaspoon salt
1/2 cup sour cream
1 pound halibut fillets
1/4 cup chopped onion
Fine bread crumbs
Paprika[p]Mix wine and salt and marinate halibut for at least 1 hour (best if marinated most of the day).
Drain fish on paper towel, dip both sides in bread crumbs, place in greased baking dish.
Mix together mayonnaise, sour cream, and onions, spread over fish and sprinkle top with remaining bread crumbs, and paprika.
Bake at 500 degrees for approximately 20 minutes or until fish flakes with a fork.

Unknown

DobieDad,[p]ok 'da man' what is your secret?????[p]Most appreciative,[p]kelly

egret

Thank you for that, Richard. You are the king and master of the recipe database.......BTW, I looked all over my little home town today for currants and couldn't find any. I need to make a batch of your chutney in the next couple of days so I'll try it without them......maybe add a few more golden raisins!? Whatcha think??

Richard

egret,
If you want a darker color use regular raisins and brown sugar. Any good fresh green fruit will work. Peaches apples tomatoes, kinda ripe, I make a Holiday chutney with cranberries, pineapple, coconut flakes. The basic recipe is vinegar sugar & spices plus fruit of your choice, little more sugar will make it thicker. Call if need guidance. LOL

Richard

DobieDad,
Great recipe, I prefer Panko, more crunchy.

egret

Richard,
Thank ya', buddy!! Much appreciated......

Unknown

Richard, would you mind sharing your recipe for your holiday chutney? The holidays will be here before we know it! TY muchly!

Pharmeggist

egret,
Is there anything non-alcoholic I can substitute for the white wine or sauterne? Any recommendations would be appreciated. Recipe looks great!!!
~Pharmeggist

Richard

Pharmeggist,
Understand your request, but not sure why. The alcohol basically cooks off and the flavor is left if it helps your needs.

Pharmeggist

Nevermind.... about my question about alcohol substitutes.[p]Anyone interested, click on link below.

[ul][li]http://www.gourmetsleuth.com/alcoholsubstitutes.htm[/ul]

Pharmeggist

Richard,
I have a position church related where I work with adults and children alike. Having such a postion I wouldn't want to risk any dis-trust if I were buying such products. With that said if I came over to your house I wouldn't want you to be uncomfortable and hide a beer or a bottle of wine. With that said leave me the Kool Aide and the car keys... I am always happy to be a designated driver.
Regards, Pharmeggist

Richard

Pharmeggist,
Very understable. The site you found appears to give the flavor you would like. LOL,