Parmesan Halibut
Parmesan Halibut is a delightful seafood dish featuring tender halibut steaks coated in a crispy Parmesan and flour crust. The rich umami flavors of the cheese complement the mild fish beautifully, making it a perfect choice for a weeknight dinner or a special occasion.
Ingredients
Instructions
- Combine eggs and milk to produce a French toast batter.
- Combine flour and Parmesan cheese.
- Rinse the halibut, dip it into the French toast batter, then dip it into the cheese mixture.
- Sauté with a lid for about 20 minutes, adding little amounts of water if needed.
Tips & Substitutions
For optimal results, ensure the halibut is fresh and patted dry before dipping. If you want a gluten-free option, substitute the flour with almond flour or crushed gluten-free crackers. You can also experiment with different cheeses, such as Pecorino Romano, for a unique flavor twist. This recipe can be customized with herbs or spices in the batter for added depth, making it a versatile dish that fits into various recipes.
Serving Suggestions
Serve the Parmesan halibut with a light salad, such as a Weight Watchers Salad, or alongside roasted vegetables for a healthy meal. It pairs beautifully with a side of quinoa or brown rice. For a special touch, drizzle with a lemon butter sauce or serve with a tartar sauce for dipping.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the halibut in a skillet over medium heat with a splash of water to keep it moist, covering it with a lid for even warming. Avoid microwaving, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Parmesan Halibut contains roughly 78 calories, with 3g protein, 14g carbohydrates, and 1g fat.
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 make sure to thaw it completely in the refrigerator before preparing. This helps achieve an even cook and prevents the fish from becoming too watery during the battering process.
What can I substitute for Parmesan cheese?
If you don't have Parmesan cheese on hand, you can substitute it with Grana Padano or Pecorino Romano for a similar texture and flavor. Nutritional yeast is a great vegan alternative that adds a cheesy taste without dairy.
How do I know when the halibut is cooked through?
The halibut is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). The flesh should be opaque and no longer translucent. Avoid overcooking, as it can lead to a dry texture.
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).