I made a halibut dish the other day for lunch and my
brother requested the recipe, so I am going to post it
here in case anyone else is interested. It is super
easy, very tasty and even tastes good the next day.
I have had this dish made by several people and
it seems to be one that everyone puts their own
spin on. Some people delete the onions and
add peppers, some people marinate the fish
overnight in white wine. I found a few different
versions in the cookbooks I had here at home
but none of them were Alaskan cookbooks.
So I went to the library and checked out a book
on Alaskan cooking to find a standard recipe. The
book is dated 1983, and titled Cooking Alaskan.
This is what was written about the recipe:
Halibut Caddy Ganty is a famous Alaskan recipe
that originated with Mrs. Prosper S. Ganty. "Caddy"
who died in 1980, was a longtime resident of
Skagway, Sitka, Hoonah and Pelican. With her
husband she operated mercantile stores, crab
and salmon canneries and cold storage companies.
The Pelican storage company seems to have
"given birth" to this recipe that is now regarded
as part of a family heritage in many homes
This version comes from Lena Andree of
Dillingham, via Audrey Rearden, Homer.
HALIBUT CADDY GANTY
Take 2 pounds of filleted halibut and cut into large chunks. Rinse very well,
drain and pat somewhat dry with a paper towel. Roll each piece in dry bread
crumbs until coated on all sides.
Place the crumbed fish in a single layer in a buttered baking dish. Cover the
pieces thickly with a sauce made from:
1 1/2 cups sour cream
3/4 cup mayonnaise
3/4 cup finely chopped onion.
Sprinkle the top with paprika and bake uncovered at 500 degrees for 15-20
minutes or until lightly browned and bubbly. Serve at once.