Halibut Steaks - Maine Style
"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."
photo by AcadiaTwo
- Ready In:
- 27mins
- Ingredients:
- 11
- Serves:
-
3-4
ingredients
- 1 1⁄2 lbs fresh halibut steaks, 3/4 inch thick (3 steaks)
- 2 large eggs
- 1 tablespoon whole milk, homogenized
- 1⁄4 teaspoon mustard powder
- 1⁄4 cup crushed breakfast corn flakes
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried dill weed
- 1⁄4 cup grated hard parmesan cheese (Parmigiano Reggiano cheese preferred)
- 1 1⁄2 teaspoons italian seasoning mix
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter
directions
- Rinse halibut steaks in cold water and pat dry on paper towellling; set aside.
- In a small bowl, beat together eggs, milk and mustard until blended.
- Crush corn flakes.
- In a shallow mixing bowl, combine crushed corn flakes, granulated garlic powder, dried dill weed, parmesan cheese and Italian herb seasoning mix.
- Preheat oven to 450 F degrees.
- Dip halibut in egg mixture.
- Now dip halibut in corn flakes mixture to coat all surfaces well. With floured fingers, press the cornflakes firmly into the halibut.
- In a shallow 8" x 10" oven-proof casserole dish, in preheated 450 F oven, heat butter and olive oil until butter melts.
- Place coated halibut steaks in a single layer in the buttered casserole dish.
- Bake in preheated 450 F oven for 5 minutes.
- 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.
- Serve immediately with tartar sauce, lemon wedges or both.
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Reviews
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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!!!! -
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).
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Favorite halibut recipe to date!
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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. -
We enjoyed this halibut very much. It had just the right combination of seasoning. I did find that the coating didn't stick on the fish when I turned it while baking -- but I'm sure that was due to something I did or didn't do. I also realized at the time I served it that I was out of tarter sauce -- so we just used some fresh lemon on it. Next time I'll be sure to have tarter sauce prepared to serve with it. Thanks for a very tasty recipe.
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Tweaks
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Super moist tasty halibut steak recipe. Yum. I didn't use corn flakes as I didn't have any, so I used potato flakes instead. Next time I plan on trying it with the corn flakes and I also plan on using filets as the steaks we had were rather bony (not recipe's fault). We were all impressed as to how moist and tender the fish was. -
This recipe is outstanding! I made several changes, however. I used filet of halibut,low fat milk, and egg-beaters. I also replaced the dill weed with seasoned salt. I reduced the butter to 1 T. This dish tastes like something you'd enjoy at a fine restaurant! -
Thanks for the yummy recipe! The kids and I managed to get one serving before my husband ate the rest of it. It was easy and tasty -- a keeper. (I used garlic breadcrumbs instead of corn flakes.)
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
