Geri Baird of Las Vegas requested a recipe for baked halibut in a sour-cream sauce that she had clipped from the Los Angeles Times many years ago, and since has lost.
Jerry Barkdoll of Baltimore writes that she lived for 10 years in southeast Alaska and often prepares halibut with sour cream. She follows a recipe developed by Caddy Gantry, who herself lived and traveled all over Alaska with her husband, who operated crab and salmon canneries.
This is a simple do-ahead preparation that produces a very tasty and moist fish as long as you are careful not to overcook it. The recipe would work well on almost any mild fish fillet. It is best to use fresh homemade bread crumbs made from either sourdough or French bread and to salt the fish lightly with kosher salt. I added green onions (scallions) for a bit of color.
Kathleen Spross of Windsor Mill is looking for a recipe for Baltimore Peach Cake. She thinks it may be more like a coffeecake.
Marjorie McNay of Calistoga, Calif., has lost a recipe for Bouillabaisse L'Abbe that was printed in the Oregonian in the mid-1950s.
If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Names must accompany recipes for them to be published. Letters may be edited for clarity.
Halibut `Caddy Gantry'
Serves 6 to 8
salt to taste
2 pounds fresh halibut fillets
2 cups dry white wine
1 cup bread crumbs (sourdough is best)
1 1/2 cups sour cream
3/4 cup mayonnaise
3/4 cup finely chopped onions
1 teaspoon paprika
Lightly salt halibut fillets; place fillets in bowl in layers. Pour in enough white wine to cover fish. Top with a sheet of wax paper. Marinate in refrigerator for 2 hours.
Drain fish and pat dry. Roll in bread crumbs. Place fillets in a single layer in a lightly buttered baking dish.
Combine sour cream, mayonnaise and onions to make sauce. Spread over fillets and sprinkle with paprika.
Bake at 500 degrees for 15 minutes to 20 minutes until lightly browned and bubbly. Serve immediately.
Per serving for 8: 532 calories; 21 grams protein; 43 grams fat; 11 grams saturated fat; 14 grams carbohydrate; 1 gram fiber; 83 milligrams cholesterol; 632 milligrams sodium