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baking Southwestern
Crumb-Coated Halibut with Tomatillo Salsa Recipe-13025

Photo by: Joseph De Leo
Comments: 0


Halibut steaks are succulent and generally available. The steaks are juicier and better-quality fish than the fillets; avoid the smaller fillets altogether.

Yield: 4 servings
Cooking time: 8 To 10 Minutes


  • 4 halibut fillets (1 inch thick)
  • 1 lemon, halved lengthwise
  • ½ cup bread crumbs, preferably fresh
  • 2 teaspoons ground pure hot red chile
  • 2 teaspoons extra virgin olive oil, preferably Spanish
  • 1 Cup Tomatillo Salsa , for garnish (optional)




1. Preheat the oven to 400°F. Rinse the fish and pat dry, then place on an aluminum foil-covered baking sheet. Top each fillet with a squeeze of lemon juice from half the lemon.

2. Mix the bread crumbs and chile together, then sprinkle on the top, bottom, and sides of each. Place in the oven and bake until the fish flakes easily (approximately 8 to 10 minutes) when pierced with a fork.

3. Cut the remaining half lemon lengthwise into quarters. Serve the fish napped with the salsa and a lemon wedge.

© 1998 Jane Butel

Nutritional Information

Nutritional information is provided by the author.

Per Serving: Calories 217, Protein 38 g, Carbohydrates 4 g, Fiber 0 g, Fat 6 g, Saturated Fat 0 g, Cholesterol 57 mg, Sodium 127 mg. (Analyzed with 6 ounces halibut steak and no Tomatillo Salsa.)


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