This is a very popular Southeast Alaska recipe for halibut. Local legend is that the original recipe was created back in the 1920s by a woman named Caddy Ganty, the wife of a fish packer living in the small fishing community of Pelican. Many restaurants in Alaska and the Pacific Northwest serve a variation of this dish, sometimes calling it Halibut Olympia.
Perhaps the most well known version is served at the Gustavus Inn near Glacier Bay National Park. The Inn won an “America’s Classics” award bestowed by the James Beard Foundation in 2010. I adapted this recipe from the one served by JoAnn and David Lesh, owners of the Gustavus Inn.
Halibut Caddy Ganty (AKA Halibut Olympia)
2 pounds fresh Alaskan halibut fillets, approx 1 inch thick, skinned and cut into 3 X 4 inch pieces
1 1/2 cups white wine * (more…)