This was published in our Tech Report 22 as originating with Pelican Cold Storage.
Pelican Cold Storage Company's Favorite Halibut Recipe
(Sour Cream Halibut Recipe)

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


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.

A very similar recipe was forwarded to me by Brian Paust, a marine advisory agent with the
University of Alaska in Petersburg.  He identifies it as coming from a cookbook titles " A
collection of recipes from Gustavus Inn" by Sally Lesh, published in June, 1973.

Halibut Caddy Ganty
"Our most frequently requested 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 is.

The halibut must be very fresh.  Take two pounds of fileted halibut and cut the filets in a bowl,
lightly salting each layer until the fish is all in.  Pur into the bowl enough dry white wine to just
cover the filets, put a piece of waxed paper over the top of the bowl, and set it in a cool place
for two hours.

After two hours drrain the filets and pat them as dry as possible with paper towels or a clean
cloth.  roll the filets in dry bread crumbs.  (We use homemae bread exclusively and make crumbs
out of the dried bread.  A good part of the dried bread is Sourdough French and it contributes
greatly to the flavor of the completed dish.)

Place the crumbed filets in a single layer in a lightly buttered baking dish which can be brought
to the table, and cover with the following topping:  Put two parts of sour cream in a bowl.  Add one
part of real mayonnaise and one part of finely chopped onions.  Stir all togehter and spread thickly
on top of the filets in the baking dish, smooothing it out to the edges so the fish is covered
completely.  Sprinkle the top with paprika and bake at 500 degrees for fifteen to twenty minutes
or until light brown and bubbly.  Serve at once.


this was sent in by Les Palmer (he swears by it!, seriously)
 
DEEP-FRIED HALIBUT
1 lb. boneless, skinless fish, cut into bite-sized chunks
1 cup peanut oil
1 cup panko (Japanese bread crumbs)
1/2 cup rice flour
Your choice of spices (Try 1/2 t. each of lemon pepper, salt, dill, and
Cajun spices.)
1 large egg
1 T. milk
Preheat oil (about 1/2-inch deep) in wok to 375 degrees.  Mix rice flour
and spices in a plastic bag; add fish and shake until all pieces are
coated.  Beat egg and milk in small bowl.  Dip fish in egg mixture, one
piece at a time.  Drain, then roll and press into panko until well
coated.  Cook about 1 minute or until golden, being careful not to crowd
pieces or overcook.  Turn only once.  Place finished pieces on rack to
drain.  Place cooked fish in an uncovered bowl and keep it warm in the
oven until ready to serve.

Serve with your favorite sauce.  Try mayonnaise with chopped sweet
pickle, a poor-man's tartar sauce.

This recipe also is good with clams and with other white fish.