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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
3/4 cup all-purpose flour |
1/2 cup low-fat creamy salad dressing (e.g. miracle whip™) |
1 1/2 cups crushed saltine crackers |
garlic salt to taste |
ground black pepper to taste |
1 pinch seasoning salt |
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels.
2. 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.
3. Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.
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