"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." — VILLANOVABABY
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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
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!
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.
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.
This recipe is very good and super easy to make. My one suggestion is to make sure the crackers are crushed very fine.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Kelli's Baked Halibut
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 224
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