This is one awesome way to prepare halibut, outside or course from Halibut Beurre Blanc! This is not a difficult recipe to follow or to create. Thank-You Margaret for sharing the wonderful, fresh halibut with us. It is greatly appreciated. I would, however, stay with the fresh ingredients and not used dried dill, for instance. I bet this would be good with cod, also. We might have to try that. The cod may go very well with the dill. Here is the menu as picture to the left. Enjoy!!
Snow Peas Sautéed in Brown Butter
Fresh Celery and Fennel Salad
Baked Halibut with Sour Cream/Dill Sauce
Prep Time: 50 minutes
Adapted From: The Low-Car Comfort Food Cookbook, Michael R Eades, M.D., Mary Dan Eades, M.D.
8 oz White Wine. Viognier works well + 2 teaspoons
4 5-oz Halibut Steaks or Fillets, skinned and boned
1 t Coarse Sea Salt
Fresh Cracked Black Pepper to taste
1 c Bread crumbs, fresh made
½ c Mayonnaise
½ c Sour Cream
¾ c Red Onion, chopped fine
2 t Fresh Dill, chopped fine
4 sprigs Cilantro
Pre-heat oven to 350 ºF
Butter four individual 4¾x2½x2” ceramic pâté dishes. (See photo to left) Sprinkle about 1 teaspoon of the wine on the top of the butter and swirl around to cover the butter. Set aside.
Wash the fish and pat dry with paper towels. Soak the fish in the 8 oz of wine mixed with salt and pepper for about 30 minutes.
Place the bread crumbs in a shallow bowl. Dip the wet halibut fillets in the bread crumbs, coating them thoroughly. Transfer the steaks to the buttered pâté dishes.
Mix the mayonnaise, sour cream, onion and dill thoroughly. Place one-quarter of the mixture over each halibut fillet. Bake the fish for about 15 to 18 minutes or until tender. Garnish with the cilantro.
Serve with Fresh Garden Snow Peas Sautéed in Brown Butter and a Fresh Celery and Fennel Salad.