One of my favorite fish dishes! Simple and easy to make, low in carbs, gluten and grain free.

Caddy Gandy

The wife of a fish packer in Pelican Alaska is credited with creating this dish in the 1920s. Her name was Caddy Ganty. This version is based on one from the Gustavus Inn where we stopped over on our way to Glacier Bay National Park a few years ago.

2 lbs fresh, skinless halibut fillets or other firm, white fish, at least 1-inch thick, cut into 3 by 4-inch pieces
1 tbsp coarse salt
1 and 1/2 cups white wine
1 tbsp butter for the baking dish
2 cups real sour cream, not low-fat
1 cup chopped green onion, green part  only
1 cup real mayonnaise, see below*
1 tsp paprika
1/4 cup grated Parmesan cheese

Preheat oven to 350°F.

In a high-rimmed baking dish, place fish pieces, sprinkle with salt, and add the wine. Cover and place in refrigerator to marinate for 2 to 3 hours. Do not marinate longer, or the wine will begin to break down the fish.

Butter a shallow baking dish that is large enough to hold the fish in a single layer. Blot the fish dry with paper towels and place in the baking dish.

In a small bowl, combine the sour cream, chopped green onion, and mayonnaise. Spread the mixture evenly across the top of the fish, being careful to completely cover. Sprinkle with paprika and Parmesan.

Bake 25 to 30 minutes. The top should be lightly browned and bubbling, and the fish should flake easily.

Makes 4 servings.

Nutrition data per serving:
Calories: 878; Protein: 53 g; Fat: 71.3 g; Fiber: 0.5 g; Net carbs: 3.1 g
The nutrition count excludes the carbohydrates that are estimated to have been eaten by the live cultures in the sour cream.

*I found this terrific new mayonnaise sitting on top of the meat case at my regular grocery store. I gave the butcher a thumbs up for promoting healthful food; he smiled and nodded in agreement. The Coconaise website is at http:/ (I’m not affiliated with the company and have not received product samples.)
coco-brochure-front© 2016, Judy Barnes Baker.

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Judy Barnes Baker

After seven years of re-creating all our favorite recipes, I wanted to share what I have learned so other people wouldn’t have to start from scratch. My working title was You’ll Never Know What You Are Missing, which sums up what I was trying to do: to make eating for health synonymous with eating for pleasure. I published my second book, Nourished, in 2012. So am I still an artist? Absolutely. And I consider Carb Wars and Nourished to be the most creative things I have ever done. I am currently a member of Northwest Designer Craftsmen and the International Association of Culinary Professionals.


  1. This sounds great, Judy. My MIL would absolutely love this recipe. I’m sending it on to her.

  2. Judy Barnes Baker

    Thanks, Kim! I hope she likes it as much as we do.

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