Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs fresh halibut steaks ,

  2. 3/4 inch thick (3 steaks)

  3. 2 large eggs

  4. 1 tablespoon whole milk, homogenized

  5. 1/4 teaspoon mustard powder

  6. 1/4 cup crushed breakfast corn flakes

  7. 1 teaspoon granulated garlic powder

  8. 1 teaspoon dried dill weed

  9. 1/4 cup grated hard parmesan cheese (Parmigiano Reggiano cheese preferred)

  10. 1 1/2 teaspoons italian seasoning mix

  11. 2 tablespoons extra virgin olive oil

  12. 4 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Rinse halibut steaks in cold water and pat dry on paper towellling; set aside.

  2. In a small bowl, beat together eggs, milk and mustard until blended.

  3. Crush corn flakes.

  4. In a shallow mixing bowl, combine crushed corn flakes, granulated garlic powder, dried dill weed, parmesan cheese and Italian herb seasoning mix.

  5. Preheat oven to 450 F degrees.

  6. Dip halibut in egg mixture.

  7. Now dip halibut in corn flakes mixture to coat all surfaces well. With floured fingers, press the cornflakes firmly into the halibut.

  8. In a shallow 8" x 10" oven-proof casserole dish, in preheated 450 F oven, heat butter and olive oil until butter melts.

  9. Place coated halibut steaks in a single layer in the buttered casserole dish.

  10. Bake in preheated 450 F oven for 5 minutes.

  11. Turn halibut steaks over and continue to bake for 5 to 6 minutes or until fish flakes when tested with a fork; DO NOT OVERCOOK.

  12. Serve immediately with tartar sauce, lemon wedges or both. ?


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