In a previous post, Adam hinted at me sharing a recipe for “faux halibut”.
1) There is nothing “fake” about this dish!
2) Ok fine, I didn’t actually use halibut, but it seems that it is a delicacy over here on the East Coast.
For those lucky folk on the West Coast who have halibut like….everyday (right?), this is Seattle-Baked Halibut.
For those “lucky” folk on the East Coast , I needed to substitute haddock as the white fish…..and it turned out great! Since we now live in Ithaca, and I did change the recipe, I’ve renamed the dish to Ithaca-Baked Haddock.
Seattle Baked Halibut (Or Ithaca-Baked Haddock)
4 lb. Halibut or Haddock steaks (fresh or frozen)
4 Tbsp. unsalted butter
1 pint sour cream
1/4 lb. Baby Bella Mushrooms, sliced
1/4 C. Sherry or white wine
Salt and Pepper
Preheat oven to 450. Place halibut white side down into a buttered casserole dish. Sprinkle with salt. Bake for 15-20 minutes.
While the fish bakes, melt butter in a saucepan over medium low heat. Add mushrooms and cook, stirring occasionally, for 5-10 minutes, until mushrooms are soft. Add sour cream and simmer over low heat for 5 minutes.
Reduce oven temperature to 375, pour sour cream mixture over fish, add wine. Bake for 10 minutes. Season to taste.
Serves 6-8. (I usually half the recipe for me and Adam, and it still leaves left-overs for lunch!)
The recipe is a family recipe with a pretty cool back story. My cousin posted it in her blog a few years ago. Her family shared it with mine, and I find excuses to make it whenever I can! The first time I made Adam a surprise* meal, I made him this dish, and Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream from scratch.
*I was to visit him one weekend when he lived ~3 hours away. I left 2 hours early to sneak into his house and make him a meal before he came home from class. 🙂 It came out perfectly!