Crispy Crusty Halibut Recipes

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BAKED HALIBUT WITH CRISPY PANKO



Baked Halibut with Crispy Panko image

This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.

Provided by Lindsey

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 2

Number Of Ingredients 7

½ cup panko bread crumbs
1 ½ tablespoons butter, melted
¼ cup chicken stock, or as needed
2 (8 ounce) fillets halibut
1 teaspoon lemon juice
salt and ground black pepper to taste
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
  • Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
  • Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

Nutrition Facts : Calories 404 calories, Carbohydrate 20.7 g, Cholesterol 106.1 mg, Fat 13.7 g, Protein 50.8 g, SaturatedFat 5.7 g, Sodium 591.2 mg, Sugar 0.1 g

LIGHT AND CRISPY FRIED HALIBUT



Light and Crispy Fried Halibut image

Deep-fried halibut coated with panko bread crumbs makes the best fish and chips we've ever made or had.

Provided by Dick Panzica

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 20m

Yield 4

Number Of Ingredients 7

oil for frying
2 eggs, beaten
¼ cup milk
1 tablespoon all-purpose flour
½ (8 ounce) package panko bread crumbs
½ cup seasoned bread crumbs
1 pound halibut, cut into 2-inch squares

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
  • Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest.
  • Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.

Nutrition Facts : Calories 1087.5 calories, Carbohydrate 34 g, Cholesterol 130.7 mg, Fat 95.2 g, Fiber 0.8 g, Protein 32.8 g, SaturatedFat 13 g, Sodium 516 mg, Sugar 1.8 g

CRISPY HERB CRUSTED HALIBUT WITH CURLY CELERY AND HARICOTS VERTS



Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts image

Provided by Anne Burrell

Time 50m

Yield 4 servings

Number Of Ingredients 15

6 ribs celery
Kosher salt
1 lemon, halved, divided
1/2 pound haricots verts, stem end removed
Extra-virgin olive oil
2 garlic cloves
Pinch crushed red pepper flakes
Four 6-ounce halibut fillets, skin removed
Kosher salt
1/2 bunch thyme, leaves chopped
1/2 bunch chives, minced
4 sprigs flat-leaf parsley, leaves finely chopped
1 heaping cup instant mashed potato flakes
1 egg beaten with 1 tablespoon water
Extra-virgin olive oil

Steps:

  • Vegetables:
  • Using a sharp veggie peeler, shave the celery to get long thin shavings. Put the celery shavings in ice water with half a lemon and its juice and let sit for at least 1 hour or overnight in the refrigerator. The celery will get very crunchy, curly and cute.
  • Bring a pot of well salted water to a boil, over medium heat and set up a bowl of well salted ice water. Toss the haricots verts in the boiling water and cook until the beans are tender but still firm. Remove the beans from the boiling water and plunge immediately into the ice water and let them cool. When they are cold and still vibrantly green, remove them from the ice water and reserve.
  • Fish:
  • Season the fish fillets with salt. Combine the herbs and the potato flakes in a shallow dish. Dip the flesh side of each fillet into the egg wash and then press them into the herb/potato flake mixture. Put on a sheet tray with the crusted side up.
  • To cook and assemble everything:
  • Preheat the oven to 350 degrees F.
  • Coat a large saute pan with olive oil and heat it over medium-high heat. When the oil is hot but not smoking, add the fish, crusted side down. When the crust has become golden and crispy, flip them over, then transfer the fish to a baking sheet lined with a cooling rack and put in the preheated oven for 5 to 6 minutes.
  • Remove the oil in the saute pan and add new oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and aromatic remove it and discard. Toss in the reserved haricots verts, season with salt, to taste, and roll them around in the oil to heat through. When they are hot, turn off the heat and reserve them in the pan.
  • Remove the celery from the ice water and dry in a salad spinner to remove the excess water. Add the celery to the pan with the beans. Squeeze in the juice from the remaining lemon half and season with salt, if needed.
  • Divide the veggies between 4 serving plates and top with the crusted fish.

CRISPY CRUSTY HALIBUT



Crispy Crusty Halibut image

Make and share this Crispy Crusty Halibut recipe from Food.com.

Provided by Oolala

Categories     Halibut

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

4 halibut steaks, 1/2-inch each
2 eggs
1 tablespoon lemon juice
1 cup corn flake crumbs
1/2 cup parmesan cheese, grated
1/2 teaspoon salt
1/2 teaspoon dill weed
2 teaspoons dried parsley flakes
2 teaspoons butter, melted

Steps:

  • Wash fish, dry with paper towels.
  • Blend beaten eggs and lemon juice lightly. In a separate bowl , mix crumbs, cheese, salt, dill, and parsley.
  • Moisten fish with melted butter, dip into egg, then coat with crumb mixture. Press mixture into fish so coating will stick.
  • Refrigerate for at least 1 hour to set.
  • Place fish on a buttered foil in a baking dish and broil 3 inches from heat for 5 minutes per side.
  • Serve with lemon wedges.

JAPANESE-STYLE CRISPY HALIBUT WITH LEMON SAUCE



Japanese-Style Crispy Halibut with Lemon Sauce image

If you enjoy ordering lemon chicken from your local takeout shop, then you will like this dish. It rather resembles English-style fish fingers-without the lemon sauce, that is! I like to use a good white-fleshed fish; cod is overfished, hence I've used halibut here, but pollack would do just as well. You could even use mackerel if you wished. I like using the Japanese panko breadcrumbs because they have been flavored with honey and are extra crisp, but you could make your own breadcrumbs, of course, using a chunk of stale bread. The dipping sauce is easy to make too.

Provided by Food Network

Time 20m

Yield Serves 2-4 to share

Number Of Ingredients 15

7 oz halibut fillet, cut into1/2-inch strips
Sea salt and ground white pepper
3 1/2 oz potato flour or cornstarch
1 egg, beaten
5 oz panko breadcrumbs
21/2 cups peanut oil
Dried chili flakes (optional)
Lemon wedges, to garnish (optional)
1 tbsp of peeled and gratedfresh ginger
1 tbsp of light soy sauce
1 tbsp of honey
1 tbsp of Shaohsing rice wine or dry sherry
7 tbsps of cold vegetable stock
1/4 cup lemon juice
1 tbsp of cornstarch

Steps:

  • For the Halibut: Season the halibut pieces with salt and white pepper. Put the potato flour or cornstarch, beaten egg, and breadcrumbs in three separate bowls. Dip the halibut pieces into the potato flour or cornstarch, then the egg, and coat in the breadcrumbs. Place a wok over high heat and add all but 1 tbsp of the peanut oil. Heat the oil to 350degreesF, or until a piece of bread dropped in turns golden brown in 15 seconds and floats to the surface. Fry the breaded halibut pieces in the oil for 3-4 minutes or until golden brown, then remove with a slotted spoon and drain on paper towels.
  • For the Sauce: Meanwhile, make the sauce. Heat a small wok or saucepan over medium heat and add the remaining 1 tbsp of peanut oil. Add the ginger and fry for a few seconds, then add the remaining ingredients and bring to a boil. Cook for 1 minute or until the sauce has thickened, then remove from the heat. When the fish is cooked, season with dried chili flakes (if using), garnish with lemon wedges, if you like, and serve with the lemon dipping sauce.

CRISP CRACKER COATED HALIBUT



Crisp Cracker Coated Halibut image

Make and share this Crisp Cracker Coated Halibut recipe from Food.com.

Provided by startnover

Categories     Halibut

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 -3 lbs halibut, cut into 2-3 inch long strips
1 (10 ounce) box wheat thin crackers
1 (4 ounce) sleeve Ritz crackers
1 1/2 cups evaporated milk
2 eggs, beaten
1/2 cup flour
1/2 teaspoon dill
1/2 teaspoon seafood seasoning
1/4 teaspoon garlic granules
salt and pepper
oil, to deep fry

Steps:

  • Heat oil.
  • Place both kinds of crackers in the blender and blend till fine crumbs set aside.
  • Combine milk and eggs, mixing well, set aside.
  • Blend crackers, flour, dill, garlic, salt, pepper, and seafood seasoning together.
  • Dip halibut strips in egg mixture and then the cracker mixture.
  • Deep fry till golden.
  • Place in oven safe pan lined w/ paper towels and then place in 350° oven.
  • Cook 5 minutes and serve.

Nutrition Facts : Calories 406.7, Fat 14.3, SaturatedFat 4.7, Cholesterol 137.2, Sodium 318.8, Carbohydrate 26.6, Fiber 0.7, Sugar 1.7, Protein 40.3

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