Hawaiian Crunch Halibut – My favorite meal

2012

New,  Fresh, Uncluttered.

Last year brought my family blessings galore and for that . . . I’m very grateful.

Two Thousand Eleven didn’t come without any hitches, but as I look around at the sadness and trials that others have faced, I quickly realize that I have nothing to complain about.

I’m very thankful to all of you who read this crazy blog.  I’ve made new friends around the world and that certainly warms my heart.  Your comments have been a treasure to read and linking over to your blogs has been fun and rewarding indeed.  The last few months have been crazy busy, but I look forward to this New Year . . . and New Posts. I do realize it’s been lacking lately!

I thought maybe I would start the New Year, with my Favorite Meal.

Hawaiian Crunch Halibut

I do believe that this is also my sweet half’s favorite as well.

Let me show you what to do.

It’s very simple.

 I like to use a mixture of Panko Bread Crumbs and crushed Soda Crackers.  Why?  Panko browns very very quickly, and adding crushed Soda Crackers slows the browning down just a bit.  Today I’m using chopped Pistachio’s, but Macadamia nuts – hence the Hawaiian, Pecans or Almonds are also very good.  You can also leave the nuts out entirely, if you’re not nuts about nuts! You will also need some flour and egg wash. You can figure that one egg beaten silly, will coat 3 to 4 pieces of halibut.

Chop the nuts, and place the soda crackers in a zip-loc bag and crush them, using a rolling pin. Combine the Panko Crumbs, Soda Cracker Crumbs and the nuts in that same bag.  Mix it all together.  Add any other seasonings you might like:  Salt, Pepper, Garlic, Onion powder, etc.

Just like this.

Prepare your halibut.  I always rinse my steaks, and then pat them dry with a paper towel.

Prepare your plates:

Flour, Egg Wash, Crumbs

Dredge each piece of Halibut into the flour, and shake off the excess.

Roll each piece of floured Halibut in the egg wash, covering well.

Place each piece of floured, egg washed Halibut on a plate of crumbs, and coat all sides.

Set the coated Halibut aside, and heat 2 to 3 tablespoons of oil over medium heat.

*I also add a tablespoon of butter.  You can’t use butter alone, or it will burn!

To test if the oil is ready:  Throw a few of those Cracker/Panko crumbs into the oil – if it pops and sizzles it’s ready.

Place your Prepared Halibut into the hot oil . . . Carefully!

Look at those Pistachio nuts popping out so colorfully.

About 3 to 4 minutes on each side. Halibut doesn’t take long to cook.

Brown every side until golden brown.

Don’t just brown the top & bottom  – stand it up on it’s ends and brown it as well!

Note:  If you’re not sure that the Halibut is cooked through, simply take a fork and pull down on a corner of the halibut.  If it flakes away easily….it’s done.

Once the Halibut is all nice and golden and crunchy, I remove any leftover oil with paper towels.

Let the Halibut sit in the pan over the lowest heat while you prepare the Lemon Butter SAUCE.

You could also prepare the sauce first, and then turn it to a very low heat, and cover with a lid.

Pour some of that hot lemony sauce on your serving plate.

Place that crunchy Halibut on top of the sauce, and drizzle more over the top.

Garnish with Parsley and a slice of lemon.

Halibut is my favorite fish – It’s not Fishy tasting.

So delish!

Could I beg for some more votes on Babble?

Please click this link and scroll down to Get Off Your Butt and BAKE! – Press the like button.

I believe I’m #11 . . . I need your votes please.

Babble

Note:  After updating WordPress, my Print this button doesn’t seem to be working properly.  If it doesn’t print for you, scroll further down the post and use the Print Friendly button.

You could also Copy & Paste to Word, if that’s is easier.  In the meantime, I’m doing my best to figure out what went wrong!

[print_this]

HAWAIIAN CRUNCH HALIBUT WITH LEMON BUTTER SAUCE
YOU WILL NEED:
SKINLESS, BONELESS HALIBUT FILLETS
*I buy the frozen Treasures from the Sea Halibut from Sam’s Club
It is always flaky & tender
It comes in a package of 4 fillets.
CRUSHED SODA CRACKERS MIXED WITH CHOPPED NUTS
*Enough to coat each side of your fillets
Place crushed crackers /nuts on a sturdy Paper Plate
FLOUR
*Enough to coat each side of your fillets
Place flour on a sturdy Paper Plate
1 or 2 EGGS BEATEN UNTIL FROTHY
*1 egg for 2-3 fillets
*2 eggs for 4-6 fillets
Pour on sturdy Paper Plate
MACADAMIA NUTS ….this is what the SandPiper Restaurant uses.
*If you prefer a different nut, go ahead and use it. We have also used Pecans, & Almonds
but our new favorite nut is Honey Roasted Sunflower Seeds……it’s delicious!
DIRECTIONS:
Rinse off your halibut fillets and place on paper towel to pat dry. Place your fillet first in the flour, and coat both sides. Shake off excess. Now place your fillet in the egg wash and thoroughly coat all sides. Place fillet on top of crumbs, and coat every side, pressing crumbs firmly to prevent crumbs from falling off the fish. Place fillets on clean plate.
In a large skillet, heat Crisco Oil, or Olive Oil, over Med Heat. When oil is ready, place fillets in skillet. Salt & pepper your fillets. Brown all sides until crumbs are dark golden brown.
Turn heat down to low, and continue to cook while making your sauce.
LEMON BUTTER SAUCE FOR HALIBUT FILLETS
2 Tablespoons butter or Margarine
2 Tablespoons all-purpose flour
1 Teaspoon parsley flakes
1 teaspoon finely shredded lemon peel (opt.)
1/4 Teaspoon salt
1/4 Teaspoon Black Pepper
1  1/2 Cups Milk or half & half
Juice from one lemon – Use freshly squeezed lemon juice only
Note:  use 1/2 of the lemon if you want a mild lemon taste
1/4 Teaspoon Onion Powder or you can use garlic powder
1/2 Teaspoon Sugar
In a small saucepan melt butter. Stir in flour parsley flakes, lemon peel, salt, and pepper, onion powder and sugar. Mix well, then Slowly whisk in milk. Cook and stir over medium heat until thickened and bubbly. Add the juice of one lemon and Cook and stir for 1 minute more. 
Place a generous amount of sauce under & over each breaded fillet, and place a fresh lemon slice over the top. If the sauce is too thick for you, simply add more milk or chicken broth to thin.
*Nice Side Note: This is a great company dish. Halibut does not make your house smell like fish!

[/print_this]


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  • Lindsay @ The Reluctant Runner - January 3, 2012 - 7:21 pm

    I recently found your blog via Stumble Upon and added you to my google reader right away, and I’m glad I did! Your recipes are awesome! This looks absolutely delicious. I love the idea of adding nuts to a breadcrumb coating for meat or fish.ReplyCancel

  • Lynn - January 3, 2012 - 8:38 pm

    Oh my stars. This looks AWESOME! Thanks for the tip using half soda crackers. Definitely will try that.

    Also….what do you think about using clarified butter? Have you tried that before to make this dish? I used clarified butter for frying all the time, because it doesn’t burn AT ALL! Seriously. Love it. But some people say it changes the flavor or their favorite dishes…so I was wondering what you thought if I just went ahead and used it for this.ReplyCancel

  • conniemelancon - January 4, 2012 - 7:20 am

    This looks so good! I voted.ReplyCancel

  • Claire @ Claire K Creations - January 4, 2012 - 3:20 pm

    I feel very silly admitting this but I’m still a little bit wary of cooking fish. It always ends up a bit tough. Crumbing it like this looks fabulous – it’s my favourite way to eat fish.ReplyCancel

    • Jonna - January 4, 2012 - 3:34 pm

      Hi Claire,
      If the fish is tough, it’s most likely because you have cooked it too long.
      Think about cooking shrimp, if it’s over cooked it get tough and chewy….Halibut and many variety’s will be the same.
      With crumbing Halibut that is about 1/2 thick, it’s most likely done through, when the crumb topping is very golden brown over med. heat.
      I hope this helps….we love this!
      JonnaReplyCancel

  • Andrea - January 5, 2012 - 6:34 am

    For the lemon butter sauce, does that mean 1 to 1/2 cups of milk or 1 and a half cups of milk?

    Thanks!ReplyCancel

    • Jonna - January 5, 2012 - 10:04 am

      Hi Andrea,

      1 1/2 cups of milk. (Full amount)ReplyCancel

  • sare - January 5, 2012 - 11:34 am

    Hi!I love it, ingredients in the crunch are excellent for me, I’ll try it. Do I have to use halibut? What else can I have…
    Thank you for sharing your favourite dish:))
    Happy New year to you and your family.ReplyCancel

    • Jonna - January 5, 2012 - 3:58 pm

      Hi Sare,

      You could use a variety of fish with the crumb coating. Other fish my include Salmon, Cod or Talapia.
      JonnaReplyCancel

  • Andrea - January 5, 2012 - 4:29 pm

    This was delicious! A definite winner!!ReplyCancel

    • Jonna - January 5, 2012 - 4:49 pm

      Hi Andrea,
      I’m glad you liked it! It’s like a Fancy Restaurant dinner, without the price tag!
      JonnaReplyCancel

  • Susan - January 8, 2012 - 5:58 pm

    Jonna, this looks absolutely scrumptious. Can’t wait to try it.ReplyCancel

    • Jonna - January 8, 2012 - 8:10 pm

      Hi Susan,
      Thank you! It’s our favorite. I find the Halibut filets at SAMs clubReplyCancel

  • Aimee @ ShugarySweets - January 10, 2012 - 12:39 pm

    This looks delish!! Love all the flavors, pinning this one for a future dinner. Happy New Year!ReplyCancel

  • Nicole - January 19, 2012 - 8:16 pm

    Could you bake it instead of frying? It looks amazing, cant wait to try it!ReplyCancel

    • Jonna - January 20, 2012 - 8:13 am

      Hi Nicole,

      I’ve never baked this particular recipe, but you certainly can bake fish.
      As for preparing, this is what I would do to make Baked Halibut with Panko Crust:
      1. Coat fish in flour seasoned with salt and pepper.
      2.Dredge fish in an egg and water mixture.
      3.Lastly coat in Panko bread crumbs.
      Preheat oven to 350 degrees and place halibut pieces on well greased baking sheet and lightly sprinkle Olive oil on top of the fish. Bake in oven for 30 minutes.

      This is what I would do if I were going to bake the halibut instead of fry.
      Let us all know how it turns out.
      JonnaReplyCancel

  • Melissa - January 21, 2012 - 1:51 pm

    I tried this and it was delicious- especially the sauce stood out.
    Two days later, I still had a lot of the sauce leftover so I decided to make an experimental mac ‘n cheese and mm! It is honestly the best I’ve ever made.
    I mixed the sauce with fully cooked elbow macaroni and a generous amount of Parmesan, scooped it into a small dish, sprinkled a little more Parmesan, topped it with bread crumbs and pats of butter, and then I just baked at 400 for 5 min!
    Will definitely make again.ReplyCancel

    • Heather - April 3, 2014 - 7:43 pm

      I saw this comment and tried something similar a few months ago. I used the sauce and then sprinkled unused nut mixture on top. It was delicious!
      Tonight I’m going to make the mac and cheese again and try adding some flaked halibut to it.ReplyCancel

  • Kerry - April 8, 2012 - 1:19 pm

    That looks sooooo delicious…I can’t wait to try it! I’ve also made a macadamia nut version, but I love your idea about the pistachios…genius!ReplyCancel

  • Mary love - April 25, 2012 - 6:12 pm

    Everything looks so good.. Always looking for different things to make…ReplyCancel

  • Jill - May 18, 2012 - 7:20 am

    This recipe looks delish! I love fish but have completely run out of ideas to make to make new and interesting dishes. Will definitely be giving this one a try and checking out your other recipes too.ReplyCancel

    • Jonna - May 18, 2012 - 7:32 am

      Jill this is my favorite as well as my husbands…it’s delis.
      I love Halibut, because it isn’t fishy!
      JonnaReplyCancel

  • Dana - June 11, 2012 - 9:41 pm

    I cannot BELIEVE how good that was! I have never made fish as tasty as that just was. I cooked it for just me and my boyfriend and it was like something I would have ordered in a restaurant! Thank you and this will definitely be made again and again in my kitchen. *Licks chops*ReplyCancel

  • Erica - April 11, 2013 - 3:05 pm

    This looks SO good! I am definitely putting it on my menu for next week! I am a big fan of anything halibut!ReplyCancel

  • Jess - June 5, 2013 - 4:35 pm

    Made this tonight, and it was a hit! Definitely in my top favorite meals, for sure! That lemon butter sauce was amazing and addicting–I was even dipping crusty bread in it 🙂ReplyCancel

  • Bridget - July 24, 2013 - 7:37 pm

    What a gorgeous website! Love the layout and recipe–very unique and impressive. Cant wait to try with some gorgeous fresh halibut my father caught in Alaska.
    Cheers!ReplyCancel

  • Lisa - August 10, 2013 - 7:50 am

    My husband and I have made this recipe SEVERAL times with fresh Haddock or Cod and it’s amazing every.single.time!! Thank you for sharing such a wonderful recipe. I normally have to eat fish with tartar sauce, but this recipe is the first fish recipe where tartar sauce was not needed- I at the fish just as is. We prefer to eat it without the sauce added, but I think that’s just an individual choice for anyone. Thanks again! Having it again this week!ReplyCancel

    • Get Off Your Butt and BAKE - August 10, 2013 - 12:53 pm

      Hi Lisa,

      I’m so happy that you’ve enjoyed this recipe as much as we do. It’s kind of a copycat of favorite dinner at our favorite restaurant!

      JonnaReplyCancel

  • Pam - April 5, 2014 - 6:15 pm

    This recipe is absolutely delicious!! Just made it tonight and can’t wait to make it for the rest of my extended family. Amazing!! I had a great halibut dish on a business trip a couple years ago and haven’t been able to get it out of my mind since. So glad you shared this!!!ReplyCancel

    • Get Off Your Butt and BAKE - April 6, 2014 - 12:52 pm

      Thank you Pam!
      This is also a favorite of ours as well. It’s hard to find halibut around here though.
      Sams Club used to be my go-to place, but now they don’t ever have it.
      I’m hoping that they stock it again really soon.

      Thank you,
      JonnaReplyCancel

  • Elvira Durflinger - July 14, 2016 - 12:40 pm

    I’m so excited to find your recipe on Pinterest as I just received fresh Halibut from my son in Alaska. He recently caught a 107 pound Halibut so needless to say he had plenty to share. I’m so glad you shared the way to bake it as I’m watching my cholesterol. Thank you in advance !ReplyCancel