This is really good!!! Please note the type of salt to be used!!!!

Editor's Note: The salt ingredient was changed to Kosher salt at the request of the recipe submitter.

This is really a wonderful change from the usual plain pan seared Halibut I usually have. Thanks Pixie for spicen up my food. This is a most do again!

I followed the recipe exactly. The finished product was too salty. If I make it again, I will cut down on the both the 1 T. of salt in the water the raw fish soaks in before cooking, and cut down on the 1 t. of salt in the "breading". And I love salty food, so if I think it's too salty, those of you that don't prefer salty foods should really watch the amounts. Halibut is at least twice the price of other similar white fish, such as tilapia, cod, etc. I paid $16 for 10 oz. of Halibut, while the other similar white fishes ran from $6 to $8 for the same amount. Halibut is extremely flaky, so it fell apart right in the pan when I turned the filets - which was fine. The end result was about 10 pieces of fallen apart fish. It was very easy and quick to make - couldn't be simpler. But the finished product for me was good, not great.

I made this and it tasted awful