This is a bit of a accidental dinner. About a month ago, I went out to dinner with a friend. The restaurant was having “halibut month,” with this firm fish cooked in several interesting preparations. My friend had halibut with huckleberry sauce; I chose the halibut baked in sour cream. It was fantastic. Somehow the sour cream coating kept the fish moist and tender. I’ve had some pretty reprehensible halibut – overcooked and dry, but this was delicious. I planned to call the restaurant and ask for the recipe so I could make a reduced fat version, but I just didn’t have time. I did, however, have halibut.
Tonight I decided to improvise – it wasn’t quite like the restaurant’s version, but it was still great and easy to make.
Baked Halibut in Sour Cream
2 large plum tomatoes
2 six ounce halibut filets
onion powder
½ cup non-fat sour cream
Preheat oven to 350 degrees. Spray an oven-proof casserole with cooking spray. Slice the tomatoes and place in the bottom of the casserole dish. Sprinkle with onion powder. Place halibut on top of tomatoes. Sprinkle with onion powder. Spoon sour cream over halibut. Bake for 30-35 minutes or until halibut is fully cooked. Lift halibut out of the casserole onto a plat and spoon tomatoes and sour cream over the fish. Makes 2 servings at about 3 grams of fat/serving.
The Perpetual Feast 
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