The main industry here on Kodiak Island is fishing, so I'm always on the lookout for new seafood recipes. This is my favorite way to fix halibut since it's quick and tasty. I often get recipe requests when I serve this to guests.
- 1/2 cup all-purpose flour
- 1-1/4 teaspoons salt
- 1 teaspoon paprika
- 1/8 teaspoon pepper
- 2 pounds halibut, haddock or salmon fillets or steaks
- 1 medium onion, sliced
- 1/3 cup butter, cubed
- 1-1/2 cups (12 ounces) sour cream
- 1 teaspoon dried basil
- 1 tablespoon minced fresh parsley
- In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add fish and shake to coat (if using fillets, cut into serving-size pieces first).
- In a large skillet, saute onion in butter until tender; remove and set aside. Add fish to the skillet, cook over medium heat for 3-5 minutes on each side or until the fish flakes easily with a fork. Remove fish to a serving plate and keep warm.
- Add the sour cream, basil and onion to the skillet; heat through (do not boil). Serve with fish. Garnish with parsley. Yield: 6-8 servings.
Originally published as Saucy Skillet Fish in Taste of Home June/July 1999, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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