4 2-in. thick halibut fillets, about 6 oz. each
2 c. dry white wine
1 1/2 c. Best Foods (Hellmans) mayo
1 1/2 c. sour cream
1 small onion, chopped
1/2 c. dry bread crumbs
cayenne pepper and salt to taste
Soak the halibut in the wine for an hour. Drain. Place in the Smokette and smoke for 1 hour at 175 degrees. Remove to a buttered oven-proof casserole and preheat the oven to 400.
Mix the remaining ingredients, except the crumbs. Thickly nap the halibut with this and sprinkle the bread crumbs over the top. They won't cover completely. Sprinkle with cayenne and salt. Bake for approximately 20 minutes. Do not overcook halibut! The fish should be barely done, as it will finish cooking by the time it reaches the table.
Enjoyment for 4 light eaters or two hearty folk.
i2BBQ
