Cornmeal-Crusted Halibut

Cornmeal-Crusted Halibut
Cornmeal-Crusted Halibut

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup mayonnaise

  • 1

    tablespoon capers, finely chopped

  • 1

    anchovy, finely chopped

  • 1/4

    cup finely chopped parsley

  • 2

    lemons

  • 1 1/4

    pound halibut (or other firm white fish) cut into 4 individual fillets

  • 1/2

    cup coarse ground cornmeal

  • 1

    tablespoon chopped chives (optional, for garnish)

Directions

1. Mix the mayonnaise, capers, anchovy and parsley with the juice from one lemon in a small bowl. Set aside. 2. Pour the cornmeal onto a plate. Season the halibut fillets with salt, then dredge both sides in cornmeal. Pat off the excess cornmeal. 3. Heat two tablespoons of cooking oil in a heavy-bottomed sauté pan (cast iron is ideal), then add the cornmeal-covered fillets. Cook until browned on one side, around 2 to 3 minutes, then flip and continue cooking until the fish is ready, another 2 to 3 minutes. Serve with the mayonnaise sauce and a wedge of lemon, garnished with chives if desired.

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