This eponymous recipe, named after Caddy (Clara Belle) Ganty, used mayonnaise as a way to keep halibut moist and became a standard preparation for white fish all over Alaska and beyond. Different combinations of sour cream, mayonnaise, grated onion, and breadcrumbs were used, but all included a soak in dry white wine. We’ve taken a few liberties with this version, but we’re certain dear Clara Belle would approve.
Ingredients
1 cup dry white wine
2 large thyme sprigs
1 bay leaf
Salt and freshly ground pepper
2 (5 to 7 oz) halibut filets
3 tablespoons unsalted butter
½ cup plain panko bread crumbs
3 tablespoons mayonnaise
1 teaspoon grainy mustard
1 tablespoon chopped fresh chives
Lemon wedges for serving
Directions
Marinate the Fish
In a shallow bowl, combine the wine, thyme sprigs, bay leaf, and ½ teaspoon salt, and a pinch of pepper. Add the halibut, cover, and refrigerate for 30 minutes and up to 1 hour, turning the fish halfway through.
Toast the Panko
Meanwhile, in a medium cast-iron skillet over medium heat, melt 2 tablespoons of the butter. Add the panko and cook, stirring constantly, until lightly browned, 3 to 4 minutes. Season with a pinch of salt and transfer to a plate to cool. Wipe out the skillet and set aside.
Prep the Halibut
Preheat the oven to 425°F with a rack in the center position. In a small bowl, combine the mayonnaise, mustard, and chives. Remove the halibut from the wine mixture, pat dry, and generously slather the mayonnaise mixture over the top. Press the top side into the toasted panko to coat. Invert the halibut onto a plate, panko side up, and press any remaining panko into the top.
Bake and Serve
Melt the remaining 1 tablespoon butter in the reserved skillet. When the foam subsides, add the halibut panko side up and cook just until the underside is lightly golden, about 2 minutes. Transfer the skillet to the oven and roast until the fish is opaque and just flakes around the edges, 5 to 8 minutes depending on the thickness of the fillet. Transfer the fish to plates and serve with lemon wedges.
Pro Tips
Wine Pairing
Cook with a wine that you’d want to drink. In this case, a buttery unoaked chardonnay is perfect.
Spice it Up
Add a pinch of smoked paprika or chipotle powder to the mayo or panko for smoky flavor.
Leftover Magic
For a delicious next-day lunch, break the halibut into pieces and fold in a bit of mayo, mustard, and diced celery or fennel. Sandwich between thick slices of grainy bread.
