This is one of my favorite Halibut dishes. So creamy, so delicious. This recipe came from an organization called "The Halibut Fisherman's Wives Association." In this little book it says: "This book is given to you with compliments of the wives of the U.S. Halibut Fishermen, who not only wait for the return of their men of the sea but have united to assist their men in every way promote and protect our Halibut industry." I've modified it a bit for modern times- but the flavor is classic- and a flavor profile that has been lost lately

4 lb. piece of Halibut, fresh or frozen

1 pint ( 16 oz ) sour cream

1/2 cup Sherry wine (or a dry Chardonnay - one that is more minerals than oak or butter - or a Montrachet)

1/4 cup of fresh mushrooms - chopped

1/2 cube of butter

Sea salt to taste

Place the halibut, white side down, in buttered baking dish. Sprinkle with salt. Bake at 450 F. 15-20 minutes.

While the fish is baking, prepare sauce as follows: Melt butter in saucepan, add mushrooms, simmer for 10-15 minutes. Add sour cream and simmer 5 minutes. Be sure to simmer and not boil.

Pour sauce over fish, add wine, return to oven, bake at 375 F about 15 minutes. If the sauce does not totally cover the fish- after five minutes- baste with the sauce.