Garlic-And-Herb Oven Fried Halibut
photo by Midwest Maven
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 cup panko breadcrumbs (not available in my supermarket so I used seasoned bread crumbs with Parmesan cheese)
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1⁄2 teaspoon onion powder
- 1 large garlic clove, minced
- 3 eggs, beaten
- 1⁄4 cup all-purpose flour
- 6 halibut fillets
- salt & pepper
- 3 tablespoons olive oil, divided
- 1⁄4 cup flavored vinegar
directions
- Preheat oven to 450°F.
- Combine first 5 ingredients in a shallow dish.
- Place eggs in a shallow dish.
- Place flour in a shallow dish.
- Sprinkle fish with salt and pepper.
- Dredge fish in flour.
- Dip in egg mixture.
- Dredge in breadcrumb mixture.
- Heat 1 tablespoon oil in skillet over medium-high heat.
- Add 2 fish fillets; cooks 2-3 minutes per side or until browned.
- Place fish on foil lined baking sheet coated with cooking spray.
- Repeat process with remaining olive oil and remaining fish.
- Bake at 450°F for 6 minutes or until fish easily flakes when tested with a fork or until desired doneness.
- While fish is baking, deglaze the frying pan with flavored vinegar over medium-high heat. Add a little water to thin the mixture and drizzle over the fish before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Easy, flavorful and unique. I made a few changes: egg whites instead of the whole egg, orange roughy instead of halibut, white wine vinegar. I think I let the vinegar reduce too much because I didn't have enough. But what I was able to get on the fish really made it pop, so be sure to watch it and pull it off the fire as soon as it is ready. Also, I forgot to season the fish before breading so it was a little bland. Great recipe, I will make again!
-
This is very fast and easy to put together for so much flavor! And it halved very nicely. It can be difficult to find halibut in my area, so I substituted tilapia with the help of our grocer's fish expert. I did find panko at a Boston deli, and it went very well with this. I used tarragon flavored vinegar -- the deglazing at the end is such a nice touch! Thanks, Galley Wench! Made for ZWT4.
Tweaks
-
Easy, flavorful and unique. I made a few changes: egg whites instead of the whole egg, orange roughy instead of halibut, white wine vinegar. I think I let the vinegar reduce too much because I didn't have enough. But what I was able to get on the fish really made it pop, so be sure to watch it and pull it off the fire as soon as it is ready. Also, I forgot to season the fish before breading so it was a little bland. Great recipe, I will make again!
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"