Path: sparky!uunet!sun-barr!ames!elroy.jpl.nasa.gov!usc!chaph.usc.edu!news
From: rmaka...@usc.edu (Total Stranger)
Newsgroups: rec.food.cooking
Subject: Fish Recipe. Was:Want to substitute white wine in a recipe
Date: 22 Jul 1992 08:20:38 -0700
Organization: University of Southern California, Los Angeles, CA
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Sender: rmaka...@nunki.usc.edu (Total Stranger)
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Message-ID: <l6qv66INN27a@nunki.usc.edu>
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Hi,
Yesterday I asked the net for recommendations for white wine
substitutes in a fish recipe, and I promised the recipe if it
turns out to be tasty.  It was, so here it is:
The recipe was one of those freebies from VONS, and it is called
"Halibut Royale"
Ingredients:
1.5 lbs halibut (steaks)
1 cup white wine (I used 3/4 cup white grape juice & 1/4 cup 
                  white wine vinegar)
2 tsp salt
1/2 cup fine bread crumbs
1/2 cup sour cream
1/2 cup mayonnaise (I use light, no cholesterol mayo).
1/4 cup minced green onions
pepperika (sp?)

Marinate the Halibut in the white wine and salt for at least one
hour (refrigerated).
Drain the steaks on paper towels and coat with the bread crumbs on
both sides.
Place the halibut in a shallow, greased, baking pan, and spread the
mixture of sour cream, mayo, and onions over the steaks, then 
sprinkle with pepperika (sp?).

Bake at 450 degrees.  Allow 10 mins. per inch of thickness, or
until the steaks become flaky when probed with a fork.

The dish came out very tasty, but a bit too rich.

Enjoy,
Rabih.