Halibut Steaks - Maine Style

William (Uncle Bill) Anatooskin's Note:

A superb fish recipe. I have been making this dish for over 30 years. The conmbination of the spices gives the fish a delightful flavor.

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Servings: 3

• 1 ½ lbs fresh halibut steaks , 3/4 inch thick (3 steaks)
• 2 large eggs
• 1 tablespoon whole milk , homogenized
• ¼ teaspoon mustard powder
• ¼ cup crushed breakfast corn flakes
• 1 teaspoon granulated garlic powder
• 1 teaspoon dried dill weed
• ¼ cup grated hard parmesan cheese (Parmigiano Reggiano cheese preferred)
• 1 ½ teaspoons italian seasoning mix
• 2 tablespoons extra virgin olive oil
• 4 tablespoons butter

Directions:

1. Rinse halibut steaks in cold water and pat dry on paper towellling; set aside.
2. In a small bowl, beat together eggs, milk and mustard until blended.
3. Crush corn flakes.
4. In a shallow mixing bowl, combine crushed corn flakes, granulated garlic powder, dried dill weed, parmesan cheese and Italian herb seasoning mix.
5. Preheat oven to 450 F degrees.
6. Dip halibut in egg mixture.
7. Now dip halibut in corn flakes mixture to coat all surfaces well. With floured fingers, press the cornflakes firmly into the halibut.
8. In a shallow 8" x 10" oven-proof casserole dish, in preheated 450 F oven, heat butter and olive oil until butter melts.
9. Place coated halibut steaks in a single layer in the buttered casserole dish.
10. Bake in preheated 450 F oven for 5 minutes.
11. Turn halibut steaks over and continue to bake for 5 to 6 minutes or until fish flakes when tested with a fork; DO NOT OVERCOOK.
12. Serve immediately with tartar sauce, lemon wedges or both.

Reviews

[TeriF]

This recipe deserves 10 stars!! Absolutely phenomenal! I followed the recipe exactly and it was perfect. I served it with balsamic and red pepper steamed spinach and carrots, and couscous. A perfect dinner! Thank you Uncle Bill!!!!

[Susan in Alaska]

This was wonderful and easy! I used olive oil instead of butter in the pan, and I used Kelloggs Corn Flake Crumbs (sold in a box near the flour section of the supermarket).

[Chef #490369]

I wasn't impressed. The first time I made it, my crust didn't adhere either. The 2nd time I had better luck. Even with kicking up the seasoning, I didn't find it all that superb. Will go back to my stand by recipes for halibut.