Description
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.
Ingredients
- 1 pound halibut fillets
- ¾ cup all-purpose flour
- ½ cup low-fat creamy salad dressing (e.g. Miracle Whip™)
- 1 ½ cups crushed saltine crackers
- garlic salt to taste
- ground black pepper to taste
- 1 pinch seasoning salt
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4