quote:

Originally posted by mete:
Doubless, the best way to store fish is to put it in a container, like a milk carton ,putin and fill with water, and freeze. We could not taste any difference side by side one year later !

quote:

Originally posted by Bill/Oregon:
Plan to make this one once I can arrange a second mortgage to finance the three pounds of halibut. Credit goes to "Followthescience," a poster on Ifish.net.

So the recipe that follows is not mine (I'm sure some of you have had this), and when I first heard about it, my reaction was one of horror--until I tried it. It still sounds/is crazy, but if you make it, you will be a convert. Halibut Olympia features big chunks of halibut over a cracker crumb and butter crust; topped by a goopy mixture of sour cream, mayo, and grated cheddar; topped by more cracker crumb crust.

I have played around with this recipe, but the best results come for those who stick to the white-trash roots. Sauteed onions, garlic, etc. did nothing but take away from the deliciousness, nor did the use of Gruyere nor other cheeses nor ingredients. But don't go too trashy either and use Velveeta or Miracle Whip. Seriously, try this recipe as is.

3 lbs halibut, cut into approx. 1" chunks
2 sleeves Ritz
1/4 cup butter
2 cups cheddar, grated
1.5 cups sour cream (I use light Tillamook or Daisy)
1.5 cups mayo (I use Best Foods Light and it turns out great)
salt and pepper to taste

Crush the crackers in a food processor or in another manner and evenly incorporate the 1/4 cup melted butter. Take 1/2 of the crumbs and butter mix and press down to form a crust in the bottom of a 9X11 pan. Cut the halibut into cubes, and evenly arrange atop the crust.

In a separate bowl, mix together the evil ingredients: cheese, mayo, and sour cream. Perhaps add salt and pepper lightly although this can be accomplished at the table. GENTLE on the salt so as not to spoil the sweet, creamy goodness. Spread the evil mixture evenly atop the fish chunks, like you're frosting a cake. Sprinkle the reserved cracker-butter mixture on top. Bake for 40 minutes at 350.

Serve with rice. We serve it on top of jasmine rice, but calrose and basmati are good too. We use sriracha, tabasco, or various Mexican hot sauces in limited amounts at the table, but this is NOT necessary.

This dish is addictive and should only be made occasionally. Pretty much consider yourself a Halibut Olympia-aholic waiting to happen. Don't chase the dragon too far.