most awsome halibut recipe

[416rigby]

Back in 1995, during my first tour at Air Station Kodiak, our shop was known for always have potlucks at work and generally having a great time. I was in the Alaska Patrol division, and our job was to deploy H-65 helicopters onboard cutters to the Bering Sea to keep watch over the crab fishermen (Dangerous Catch). Our off duty time was usually spent hunting and fishing. Our shop Leading Chief, Bill Beardsley, who was a super guy and a lot of fun, made this killer halibut casserole and everyone bugged him for the recipe. He finally got around to sharing it, and what follows (verbatim) is his email to all of the guys in the shop:

Jan 12th, 1997

In keeping with the finest traditions of the culinary arts here in ALPAT, I am disseminating the “Halibut Casserole” recipe I shamelessly plagerized and slightly modified from an Alaskan fishing show I was watching while inebriated late one night. To the best of my memory, this is what was in it and this is how I make it.

1 quart bag of halibut (approx)
2 things of sour cream (16oz size)
3 cans cream of mushroom soup (condensed)
1 casserole dish (large)
½ stick butter
A bunch of scallions (long onions, white on one end, green on the other)
1 can mushrooms (small)
Curry powder
Dill weed
Cheese of choice (I prefer a jack/cheddar combo)
Course ground black pepper
-------------------------------------------------------------------------------------
1) Chunk your halibut up and cover bottom of casserole dish.
2) Sprinkle lightly with curry powder
3) Dot with butter
4) Spread mushrooms on top
5) Then the onions
6) Then the cheese
7) Sprinkle lightly with garlic salt
8 ) Mix sour cream, shroom soup in large bowl while adding pepper to taste. Should be approx half & half. I did the math and discovered through trial and errors that 36oz of soup and 32oz of sour cream is about right. Spoon over top leaving a little room for expansion. It will bubble over if too full.
9) Bake at 325-350 for approx 1 hour (was in the bathroom for this part) appearance should be hot and bubbly with a golden brown film starting to develop.
10) Bring to shop and share

Note:
As with any good recipe, this one can be expounded upon by the fledgling chef to the point of having it mounted for permanent display. If you are predisposed to eating things like tomato’s you might throw them in also. As for me, I’m going to try some slivered almonds or maybe some wine in my next attempt.

Next week- “How to make gorilla stew”


Bill retired as a Master Chief a few years ago after 33 years of service. I'm proud to say "Thanks again for sharing, it's my favorite!"

Rick

[hardee]

Hey Rick, Thanks for sharing. I will probably never make this but I can sure imagine how good it would be. One of these days

Harvey
SleepyC

[hambone]

Rick, thanks for sharing. He had me laughing when I read "2 things of sour cream". That's the same way I write a recipe down. Later, I wonder how big was a "thing". LOL

H