Incredible Halibut Coated W/Pretzels

Acadia*'s Note:

On Zaar I saw a recipe by Laurie for Tilapia coated in pretzels, so I just had to concoct one for halibut steaks. I can't begin to describe the flavor of the ingredients in combination with the crunchy texture of the pretzels! I cut the cartilage, boney area and skin off the steaks, and then cut the pieces into 3"x2" chunks, which allowed the fish to cook uniformly and have the pretzels on all sides.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 1.0 baking ...

• 16 ounces halibut steaks
• 1 cup hard sourdough pretzels (crushed)
• ½ cup honey mustard dressing
• ½ cup butter
• 1⁄8; teaspoon dill weed (dried)
• 1 tablespoon parmesan cheese (optional)

Directions:

1. Crush sourdough pretzels in a blender or food processor.
2. Mix pretzels with parmesan cheese & dill weed.
3. Preheat oven to Bake at 425°F.
4. Rinse Halibut steaks in cool water and pat dry.
5. Dip Halibut in creamy honey mustard salad dressing.
6. Then dip Halibut into pretzel mixture coating all sides.
7. Place in greased baking dish.
8. Melt butter and drizzle over fish.
9. Bake for 10 to 12 minutes or until Halibut is white and flaky.
10. Enjoy!

Reviews

[breezermom]

Loved the pretzel coating! I halved the recipe, and just used honey mustard, instead of honey mustard dressing. I'm sure the dressing would have been sweeter, but my fish turned out great! I'll either use fresh dill or more dried dill next time. Thanks for posting a great recipe! Made for Zaar Cookbook Tag!

[Gaia22]

Wow, this is super yummy!! I used fresh dill as I have a cooking quirk of never using dried dill {they are just worlds apart to me!}. I couldn't get myself to use all the butter so I used half and it was still plenty! I also probably added a pinch more freshly grated parmesan cheese and dill to the coating mixture to bring it to my tastes after splitting the recipe in half to cook for one. The combo of ingredients is wonderful - I will definitely be making this again and I am putting this recipe in my Zaar 6 Stars public cookbook! Thanks for posting! [Made & Reviewed for Potluck Tag Jan 2009]