Drunk and Happy Halibut Drunk, Happy Halibut

Drunk, Happy Halibut

Drunk and Happy Halibut

1 1/2 chunky white piece of halibut will serve 4 with a side dish of veggies and a lovely mixed green salad–I jazzed up the salad with tiny sweet and hot African red peppers the size of a fingernail and artichokes hearts in quarters, and a dressing of olive oil, anchovy paste and garlic!

Rinse the halibut well, and then pour over two cups of white wine and the juice of 1 lime.
Leave in the fridge for at least one day to “cook” and get loaded (marinated). I left it for two days, continuing to turn it from time to time.

Take out of fridge and let stand for at least an hour.

Season with : a smattering of olive oil, salt, cracked pepper, lots of paprika, garlic powder, seasoned bread crumbs and 1/2 onion flaked on top, add slivers of butter over the entire fish and bake in a hot over at 375 degrees for 25 minutes.

Perfectly boozed up, flaky and moist inside and with a crispy top–luscious with every bite!