Recipe by andrealeigh01
"Yummy crunchy halibut. You can add additional spices, such as paprika or cayenne pepper, to the flour for breading, if desired."
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4 (6 ounce)
halibut fillets, skin removed
1 1/2 teaspoons
freshly cracked black pepper, divided
1 1/2 teaspoons
sea salt, divided
eggs, lightly beaten
panko bread crumbs
minced serrano pepper
roughly chopped cilantro leaves
fresh lime juice
I made one substitution which was fresh catfish caught from my pond in place of the halibut. This was tasty but I do think there is room for improvement. I only coated one side of the fish with panko and I think coating both sides is a must and there is plenty of egg/panko to do it. I had problems with the sauce. I am not sure what I did wrong but it never did thicken. I went ahead and served it as is instead of taking the time to manually thicken it and it tasted fine but was not visually appealing. I loved the crunch the fish had and I will make this recipe again with a few modifications.
My rating reflects the amount of ingredients called for in the coating for the halibut and also the cooking temperature and time of the baking of it. You could get by, in my opinion, with half the panko and flour and eggs. I even coated both sides of the halibut steaks I used and still had quite a bit left over. I used some Tajin seasoning in the flour mix which added to the flavor! My fish took more time to bake to doneness at that temperature, but that could be the result of not knowing the thickness of the 6 oz pieces the submitter was using. I used heavy cream in the cilantro sauce, and that worked well. The cilantro I have is beautiful in looks but tasteless, so that was disappointing. I would try this recipe again because we loved the flavors. Thanks, andrealeigh01!
My family is a big fan of cilantro cream sauce, so, I thought this recipe was something we would like. I used haddock instead of halibut because it is more readily available in my area. The preparation of the fish was easy and with the addition of more spices to the flour as the recipe submitter suggested it had a mild, but, good flavor and a nice crunchy crust. After reducing the cream sauce by half and pureeing the sauce it was too thick, so, I added some chicken broth to slightly dilute. We were not fans of the flavor of the sauce. Most cilantro lime cream sauces I have made in the past have sour cream which gives them a nice tang. The use of half and half made the sauce too sweet and a tad too rich for us. For our personal taste I would rate the fish a 3-3 1/2, but, the sauce a 3.
* Percent Daily Values are based on a 2,000 calorie diet.
Panko Crusted Halibut with White Serrano and Cilantro Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 308
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