CHUCK FOSTER BELLEVUE, WA
2 pounds halibut fillet (should be filleted on both sides)
1 cup white vermouth for marinade
1 tsp salt (slightly salt fillets when placed in marinade)
1 cup mayo
1/2 cup sour cream
1/2 cup chopped onions
fine Italian bread crumbs
roasted almonds
Mix wine and salt or pour Vermouth in dish and spoon on salted fillets over period of 1-2 hours. Drain thoroughly and pat dry with paper towels. Cover both sides with fine bread crumbs and dust with paprika. Bake in HOT (500 degrees) oven for 12-15 minutes or until fish flakes when tested with fork. DO NOT OVERCOOK! Can be prepared in a.m.,placed in refrigerator and baked later. Good with a sprinkle of roasted almonds on top!
