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Crumb-Coated Halibut with Tomatillo Salsa

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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

4 servings

Cooking Time8 min

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 15 minutes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, healthy, kosher, lactose-free, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturecrisp, herby, hot & spicy, savory, tangy, tart

Ingredients

  • 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)

Instructions

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.

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.

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

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.

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