Grandma Bah's Seattle Baked Halibut

Growing up, dinner at Grandma Bah's meant one of two things: Stouffer's Macaroni and Cheese dipped in applesauce (I know, I know), or her incredible Seattle Baked Halibut. Each had its place and time :the mac and cheese/applesauce dinner was always at my request, and usually saved for Grandma Bah-Kristy weekends. (I'm really not sure if anyone but my grandma could stomach the sight of macaroni and cheese dipped in applesauce.) The Seattle Baked Halibut dinner was for special all-family occasions.

A sale on halibut steaks at Ralph's yesterday led to a diligent search for this recipe, and ended with a delicious and familiar dinner. The tang of the wine and sour cream mingles perfectly with the earthiness of the mushrooms in butter. Each flavor is distinct and present, while the combination is smooth and perfectly balanced. I was thrilled to discover how simple this recipe was, and that it could be made low-fat and carb friendly with some very minor adaptations. Bah's original recipe is listed below.

Grandma Bah's Seattle Baked Halibut

4 lb. Halibut steaks (fresh or frozen)
4 T. unsalted butter
1 pint sour cream
1/4 lb. Baby Bella Mushrooms, sliced
1/4 C. Sherry or white wine (I used Sauvignon Blanc)
Salt and Pepper

Preheat oven to 450. Place halibut white side down into a buttered casserole dish. Sprinkle with salt. Bake for 15-20 minutes.

While the fish bakes, melt butter in a saucepan over medium low heat. Add mushrooms and cook, stirring occasionally, for 5-10 minutes, until mushrooms are soft. Add sour cream and simmer over low heat for 5 minutes.

Reduce oven temperature to 375, pour sour cream mixture over fish, add wine. Bake for 10 minutes. Season to taste.

Serves 6-8.