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Kelli's Baked Halibut
SUBMITTED BY:
VILLANOVABABY
PHOTO BY:
LynnInHK
"A wonderful recipe my mother used to use when I was a kid. A crunchy on the outside, moist on the inside recipe. Also works great for ling cod, snapper, or other white fish. Enjoy your halibut with what my sisters and I used to call 'pink sauce' (Miracle Whip and ketchup mixed together), a fresh spinach salad and toasted French bread."
RECIPE RATING:
Read Reviews
(26)
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PREP TIME
10 Min
COOK TIME
30 Min
READY IN
40 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound halibut fillets
3/4 cup all-purpose flour
1/2 cup low-fat creamy salad dressing (e.g. Miracle Whip™)
1 1/2 cups crushed saltine crackers
garlic salt to taste
ground black pepper to taste
1 pinch seasoning salt
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DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels.
In a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. Set aside. Coat the fish fillets with flour, shaking off the excess, and place in a baking dish. Coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. Flip over, and repeat on the other side.
Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.
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REVIEWS
Reviewed on May 10, 2004 by *ANISAH*
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*ANISAH*
May 10, 2004
This recipe is really good! Creative & simple too! I can't stand miracle whip so I used 1/4c. real mayo and 1/4c. tartar sauce which worked out nice. I over salted it because I forgot that the saltines have plenty of salt on them so if you try this keep that in mind.:~) Thank's Kelli!
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6 users found this review helpful
This recipe is really good! Creative & simple too! I can't stand miracle whip so I used 1/4c....
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Reviewed on Jan. 12, 2005 by
LynnInHK
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LynnInHK
Jan. 12, 2005
Great taste AND easy to make. I used half honey mustard, half horseradish sauce instead of miracle whip, and let the fillets sit in the fridge to marinade for an hour while we went for a run. When we came back, half an hour in the oven, paired it with a Japanese radish salad and pasta, and dinner was on the table. Thanks!
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5 users found this review helpful
Great taste AND easy to make. I used half honey mustard, half horseradish sauce instead of...
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Reviewed on Dec. 23, 2004 by BRIDGESTOCK
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BRIDGESTOCK
Dec. 23, 2004
This recipe is very good and super easy to make. My one suggestion is to make sure the crackers are crushed very fine.
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5 users found this review helpful
This recipe is very good and super easy to make. My one suggestion is to make sure the...
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Reviewed on May 12, 2005 by MERLU
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MERLU
May 12, 2005
Delicious and easy. Husband loved it. I did add a handfull of shredded Parmesan cheese to the crumb mixture. Added a nice touch. Will certainly make again.
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4 users found this review helpful
Delicious and easy. Husband loved it. I did add a handfull of shredded Parmesan cheese to...
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Reviewed on May 14, 2004 by
JANINE PERKINS
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JANINE PERKINS
May 14, 2004
WOW!! Very tasty and tender. I followed the recipe with the exception of using Essence of Emeril seasoning in place of seasoned salt.A little parmesan cheese in the crumbs might be a good addition...just for fun. The recipe is pretty perfect the way it is.
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4 users found this review helpful
WOW!! Very tasty and tender. I followed the recipe with the exception of using Essence of...
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Reviewed on Apr. 25, 2004 by
Sharon
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Sharon
Apr. 25, 2004
This recipe was absolutely delicious. We live on Vancouver Island and in the heart of fresh halibut country, so I was able to get a fresh filet. I followed the recipe exactly and served it with a spicy peach salsa. Very good recipe and will definitely try it again.
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4 users found this review helpful
This recipe was absolutely delicious. We live on Vancouver Island and in the heart of fresh...
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Reviewed on Mar. 14, 2006 by
cookntaste
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cookntaste
Mar. 14, 2006
My husband is not fond of fish but I keep trying to sneak it into his diet. This was a great recipe - I had all the ingredients on hand and it was easy. I used 3/4 cup cracker crumbs and 3/4 cup grated parmesan cheese, plus I used flounder since that was what was in the freezer. The only change I would make is to line the pan with foil and use non-stick spray - the bottom of my fish stuck to the pan and I lost pretty much of the coating. Thanks for this tasty idea!
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3 users found this review helpful
My husband is not fond of fish but I keep trying to sneak it into his diet. This was a great...
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Reviewed on Feb. 16, 2006 by
KRISTILEEM
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KRISTILEEM
Feb. 16, 2006
I'm sorry, but this recipe was awful. I followed the recipe exactly as written, and both my husband and I thought it was waste of good halibut. I'm an excellent cook and although I was skeptical about the ingredients, I followed the recipe exactly since it was the 1st time I made it. The recipe calls for way too many cracker crumbs, and the salad dressing is overpowering, so you don't taste the halibut. In addition, the spices as "to taste", which is difficult to tell how much to add when you have so many cracker crumbs! As a result, we scraped off the entire topping from the fish and ate it without any of the coating. The coating didn't cook well in our experience - despite the fact we cooked it 20 mins longer than recommended. Sorry, I don't recommend this and we won't be having it again.
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3 users found this review helpful
I'm sorry, but this recipe was awful. I followed the recipe exactly as written, and both my...
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Reviewed on Dec. 1, 2005 by Barbara G.
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Barbara G.
Dec. 1, 2005
I followed the recipe to the T. There is way too much flour and saltine crackers called for. No grease or butter is suggested to prepare the baking dish. It was not crusty or crispy. Somewhat of a disappointment. Thank you.
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3 users found this review helpful
I followed the recipe to the T. There is way too much flour and saltine crackers called for....
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Reviewed on Jun. 6, 2005 by ERINJO
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ERINJO
Jun. 6, 2005
As a fisherman's daughter and native Alaskan, I found this to be a great recipe. We bake halibut often with mayo and love it, but the crumbs addedd a nice touch. I also added lemon pepper and parmesan cheese. This will probably be my new favorite way to prepare halibut.
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3 users found this review helpful
As a fisherman's daughter and native Alaskan, I found this to be a great recipe. We bake...
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