Oven Fried Buttermilk Halibut

Oven Fried Buttermilk Halibut

 Made  times
Plain ole Bob 6

"This recipe makes a very moist halibut main dish. I have a recipe for another 'Oven Fried Buttermilk' using chicken, and, as I like to experiment, I decided to try it with halibut. The only changes I made were the main ingredient and the oven temperature."
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Ingredients

5 h servings 745 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 745 kcal
  • 37%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 56.2 g
  • 112%
  • Cholesterol:
  • 271 mg
  • 90%
  • Sodium:
  • 2186 mg
  • 87%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Set a large resealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day.
  2. Preheat the oven to 250 degrees F (120 degrees C).
  3. Place half of the crackers and half of the Greek seasoning into a blender. Cover and pulse until they become fine crumbs. Pour into a shallow bowl, and repeat with remaining crackers and Greek seasoning. Whisk eggs with water in a separate bowl.
  4. Remove halibut from the bag and discard the marinade. Dip fish into the egg and then in the crumbs until evenly coated. Place coated fillets into a lightly greased 9x13 inch baking dish. Do not let them touch, as they will weld themselves together. Drizzle the butter on top of the fish.
  5. Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

The recipe proportions are a little off for me. I think that there is too much buttermilk, egg and butter for the recipe. However, I made it for two. We had about 4 ounces of halibut each. I...

Most helpful critical review

I certainly did a double take when I read this recipe ,,, set oven at 250 degrees ?? ,,, really ?? I liked the coating and the fish turned out great ,, nothing like fresh halibut fillets ,,, I ...

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The recipe proportions are a little off for me. I think that there is too much buttermilk, egg and butter for the recipe. However, I made it for two. We had about 4 ounces of halibut each. I...

I have made this numerous times, and it always comes out very moist and tastey. Everyone who has had it loves it.

Everyone in the family, including my five year old grandson, ate and ate until there was no more. They all agreed that, although it was saltier than we would have liked, it was the best fish re...

I too like to experiment, and my husband has the one taste bud he is guarding, so I changed the seasoning to Tony's Creole seasoning, the crackers to saltines and used chicken thighs as the meat...

I certainly did a double take when I read this recipe ,,, set oven at 250 degrees ?? ,,, really ?? I liked the coating and the fish turned out great ,, nothing like fresh halibut fillets ,,, I ...

Needs some gravy was the hubby's observation. But I think it tasted well.

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