Saturday, March 8, 2014

Pan-Fried Halibut

When your husband brings home 100 pounds of fish (mostly Halibut) from his Alaskan fishing trip, you start searching for a variety of halibut recipes.  Here is one that we've made several times and it is always a hit.  And it's so easy!  That's saying a lot for someone who doesn't consider herself a fish eater.  I've become converted.

Pan-Fried Halibut
adapted from

1 egg
1 cup flour
2 Tbs. dried Herbs de Provence
1 tsp. Seafood seasoning (such as Old Bay)
1 tsp. salt
ground black pepper
1 lb. skinless, boneless halibut fillets
2 Tbs. Olive Oil (we usually use more)

Whisk egg in a small bowl.
Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl.
Cut halibut into 4 equal pieces.
Heat olive oil in a large frying pan over medium-low heat.
Dip each piece of halibut in whisked egg.
Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour.
Place coated pieces immediately in the hot olive oil.
Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.


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