Sour Cream Halibut
A flavorful baked halibut dish marinated in white wine, topped with a creamy onion mixture, and finished with paprika for a savory, elegant meal suitable for special occasions.
Ingredients
Instructions
- Mix the white wine and salt together.
- Marinate the halibut fillets in this mixture for at least 1 hour.
- Drain the fish on paper towels.
- Dip both sides of the fillets in crumbs and place on a greased baking dish.
- Mix mayonnaise, sour cream, and chopped onion together.
- Spread the creamy mixture over the fish.
- Sprinkle remaining crumbs and paprika on top.
- Bake at 500°F for 15 minutes or until the fish flakes easily with a fork.
Tips & Substitutions
For a lighter version, you can substitute Greek yogurt for half of the mayonnaise. If you prefer a bit of crunch, consider adding crushed crackers or panko to the crumb coating. Adjust the paprika to your taste for a spicier kick. Ensure the halibut is fresh for the best flavor and texture. Marinade time can be extended to 2 hours for a more intense flavor.
Serving Suggestions
Serve this dish with a side of roasted vegetables or a fresh green salad for a balanced meal. It pairs beautifully with Tasty Carrot Nut Pudding for a delightful contrast in flavors. A light white wine, such as Sauvignon Blanc, complements the richness of the sauce and fish perfectly.
Storage & Reheating
Store any leftover sour cream halibut in an airtight container in the refrigerator for up to 2 days. When reheating, do so in the oven at a low temperature (around 350°F) to maintain moisture. Avoid microwaving, as this can dry out the fish and affect its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Halibut contains roughly 841 calories, with 9g protein, 57g carbohydrates, and 65g fat. It is an excellent source of vitamin A (46% of the Daily Value), dietary fiber (28% of the Daily Value), and iron (27% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1296mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen halibut for this recipe?
Yes, you can use frozen halibut; just ensure it's fully thawed before marinating. This will help the fish absorb the flavors better. Pat it dry with paper towels after thawing to ensure a good sear and prevent excess moisture during baking.
What can I substitute for white wine in this recipe?
If you prefer not to use white wine, you can substitute with vegetable broth or a mixture of lemon juice and water. This will still provide a nice acidity without the alcohol. Keep in mind that the flavor profile will change slightly.
How do I know when the halibut is cooked properly?
The halibut is cooked when it flakes easily with a fork and is opaque throughout. The internal temperature should reach 145°F. Be careful not to overcook it, as this can cause the fish to become dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).