Baked Halibut
Baked halibut steaks offer a crispy, flavorful crust with tender, flaky fish inside. Coated with crushed cornflakes and a hint of paprika, this dish is quick to prepare and perfect for a light yet satisfying meal. Ideal for seafood lovers and those seeking a delicious, healthy dinner option.
Ingredients
Instructions
- Dip the halibut steaks in salted milk, then coat thoroughly in crushed cornflakes on both sides.
- Place the coated steaks on a greased baking sheet.
- Drizzle melted butter over the tops of the steaks.
- Add a dash of paprika on top.
- Bake in a hot oven at 500° to 550°F for 10 to 15 minutes until cooked through.
Tips & Substitutions
For extra flavor, consider adding minced garlic or fresh herbs like parsley or dill to the cornflake coating. If you don't have halibut, any firm white fish like cod or tilapia can be a good substitute. To make it gluten-free, use crushed gluten-free cornflakes or panko. Ensure the fish is fresh for the best taste; frozen is fine but should be thawed properly before cooking.
Serving Suggestions
Serve the baked halibut alongside a light salad or steamed vegetables for a balanced meal. It pairs beautifully with Mixed Fruit Casserole for a refreshing contrast. For a heartier option, consider serving it with rice or quinoa. A drizzle of lemon butter sauce can elevate the dish, making it perfect for a special occasion.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the halibut in a preheated oven at 350°F for about 10 minutes, or until warmed through. Avoid microwaving as it can make the fish rubbery. Serve with a squeeze of lemon for added freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Halibut contains roughly 1175 calories, with 4g protein, 18g carbohydrates, and 124g fat. It is an excellent source of vitamin A (83% of the Daily Value), dietary fiber (37% of the Daily Value), and iron (36% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen halibut for this recipe?
Yes, you can use frozen halibut, but it should be completely thawed before cooking. Thaw it in the refrigerator overnight for best results. Cooking from frozen may require additional time, so keep an eye on the fish to ensure it cooks through.
What can I substitute for cornflakes?
If you don't have cornflakes, you can use crushed crackers, panko breadcrumbs, or even ground almonds for a different texture. Just make sure whatever substitute you choose is seasoned properly to enhance the flavor of the fish.
What is the ideal internal temperature for cooked halibut?
The ideal internal temperature for cooked halibut is 145°F. You can use a meat thermometer to check for doneness. The fish should be opaque and flake easily with a fork when fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).