Halibut Alert!!
On May 18, 2:28*pm, aem > wrote:
> On May 18, 12:49 pm, merryb > wrote:
>
> > Hi all- FYI, in the Seattle area, Fred Meyer has fresh halibut for
> > $4.99 a pound, but you have to buy whole or half of a fish. I got a
> > smallish half for about $19.00- sale is good until Saturday.
>
> For the occasion, here is a recipe for Caddy Ganty. *As I've posted
> before, it seems really simple but it tastes really good. * -aem
>
> Brought to you by the Gustavus Inn at Glacier Bay, Gustavus, AK
>
> Halibut Caddy Ganty
>
> Our most frequently requested recipe. Sally Lesh, founder of
> Gustavus Inn, collected this recipe - "A neighbor brought it in
> to me one day written exactly as her husband had written it, as
> it was told to him by a fisherman from Pelican, Alaska, who got
> it from Caddy Ganty herself." So here it it:
>
> 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
>
> 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 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.
Thanks for the recipe- sounds good. I think tonight I will grill or
bake in foil packets with lemon & sweet onion, maybe a little wine...
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