Wednesday, February 4, 2009

Sour Cream Fish

This is supposed to be halibut, but we had sun fish. You are supposed to marinade it in wine, but we had apple juice. You are supposed to use paprika, but we are fresh out, so we used "Mural of Flavors" from Penzeys instead. isn't even the original recipe at all anymore. It would probably be lots different with all the original ingredients, but it is a nice change from the steamed fish with lemon pepper we usually have.

One benefit of having a husband who fishes is that we get to eat a lot of fish. A lot is about once a month. The rest gets put in the freezer for 'later.' Last week at church a guy was talking about self reliance, and he quoted the old standby, "Give a man a fish and he will eat for a day. Teach him how to fish and he will eat for a lifetime....and in Minnesota if you teach a man to fish you'll never see him on the weekends."

Sour Cream Halibut
1 pound fish
1 cup white wine (I used apple juice)
1 t salt
4 T bread crumbs
2 T mayonnaise
2 T sour cream
1 T chopped onions

Wash fish and pat dry. Marinade in the salt and apple juice for 1 hour. Drain fish and lightly blot with a paper towel. Dip both sides in bread crumbs and place in a greased baking dish. Mix together the mayo, sour cream, and onions. Spread over the fish and top with remaining bread crumbs and paprika. Bake at 500 degrees for 15-20 minutes, until browned and the juices run clear. Serve on a bed of rice.

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