A TASTY HALIBUT RECIPE

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

in Alaska.

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.