Sunday, January 24, 2010
Baked Halibut Supreme
Tonight's dinner was very good. I have made this before but not gluten free. I do recommend you not leave out the onion. I have made it both ways and it needs the onion in my opinion. This recipe came from a cookbook I love from Alaska. I used gluten free crackers and they worked great...we liked it better than the bread!
1 cup white wine
1 tsp salt
1 pound Halibut or white fish
5 slices of bread or 20 GF crackers crumbled
1 cup mayo
1/2 cup sour cream
1/4 cup chopped onion
Mix wine and salt, marinate one hour. Drain fish dry with paper towels. Dip both sides of fish into crumbs and place in buttered baking dish. Mix mayo, sour cream, and onion and spread over halibut. Sprinkle with remaining crumbs and paprika. Bake at 500 for 20 minutes or until fish flakes with fork. I like to serve it with mango and avacado, they really go well with the mild fish>
These are the crackers I used. Jeff likes them with cream cheese and they are more flavorful than some.