2 lb. Halibut, fresh or defrosted
white wine to cover
2 cups sour cream
1 cup mayonnaise
1 cup finely chopped red onions
Take two pounds of filleted halibut cut into pieces approximately 1" thick and 3" x 3" and put into a bowl, lightly salting and pouring wine over each layer until the fish is all in. Cover the fillets, cover and set in a cool place to marinate for two hours.
Drain the fillets and pat dry with paper towel or cloth, then roll in dry bread crumbs. Place the crumbed fillets in a single layer in a lightly buttered baking dish which can be brought to the table, and cover with the following topping:
Mix sour cream, mayonnaise and chopped onions and spread thickly on top of the fillets in the baking dish, smoothing it out to the edges so the fish is covered completely. Sprinkle the top with dill and bake at 350 degrees for 20-30 minutes or until light brown and bubbly and an instant reading thermometer reads 125 degrees in the thickest part. Serve at once.