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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (206g) Recipe makes 6 servings |
||
| Calories 517 | ||
| Calories from Fat 255 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.3g | 43% | |
| Saturated Fat 6.4g | 32% | |
| Monounsaturated Fat 10.9g | ||
| Polyunsaturated Fat 8.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 76mg | 25% | |
| Sodium 878mg | 36% | |
| Potassium 934mg | 26% | |
| Total Carbohydrate 14.1g | 4% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 1.4g | ||
| Protein 49.3g | 98% | |
Ingredients
- 2 lbs halibut fillets
- 1/2 cup oil
- 1 teaspoon garlic powder
- 1 teaspoon crushed garlic
- 1 teaspoon salt
- 1 cup breadcrumbs
- 1 cup grated parmesan cheese
Directions
1
Cut the halibut fillets into strips, about 1" x 2". This is easier if the fish is slightly frozen.2
Mix the oil, the garlic powder, the garlic, and the salt in a bowl. Add the halibut and toss to coat. Let marinate for approximately 10 to 15 minutes.3
Put bread crumbs in one bowl; the parmesan cheese in another bowl.4
Roll the halibut in the bread crumbs, then in the Parmesan cheese.5
Bake at 425 degrees, approximately 12 to 15 minutes, or until lightly browned.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Halibut
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #535557
On Jul 11, 2007
easy to make and so good...the whole house smelled like the marinade and made everyone want to know what time dinner was going to be done!
From: Chef #379453
On May 29, 2007
This turned out great! Lightly crisp "breading" and tender flakey halibut! Thaks for a great recipe.
From: sugarpea
On Nov 12, 2005
Sooo delicious, Chris. I had some of the marinade, bread crumbs and parmesan left so I sprinkled all of them on top of the pieces before popping the pan in the oven. Delectable little morsels. I want to caution others that this is easily overcooked while waiting for that elusive golden finish. Get the fish properly cooked and don't worry too much about the color of the breading.
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