Semolina-Crusted Alaska Halibut
Semolina is a bit courser than most flour, has an awesome texture and creates a great crust for Alaska halibut. It’s a simple pairing that won’t distract you from the most important thing: the fish!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4
- Yield: 5 to 6 oz halibut per serving
Ingredients
- 4 Alaska Halibut fillets (5 to 6 oz. each), fresh, thawed or frozen
- 3 Tablespoons grapeseed or olive oil, divided
- 2 cups semolina flour
- 1/2 teaspoon kosher salt
Nutrition Facts
| Calories | 465 |
| Total fat | 5g |
| Saturated fat | 1g |
| Calories from fat | 10% |
| Cholesterol | 102mg |
| Protein | 40g |
| Carbohydrates | 63g |
| Fiber | 3g |
| Sodium | 353mg |
| Calcium | 42.5mg |
| Omega-3 fatty acids | 990mg |
Recipe courtesy of Alaska Chef Erik Slater
Instructions
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Step 1 Prepare halibut
Rinse any ice glaze from frozen Alaska Halibut under cold water, pat dry with paper towel. Drizzle a little oil into a heavy nonstick skillet and heat over medium-high heat. Brush halibut with remaining oil, then roll fish in semolina flour, making sure to cover all sides. Place the fish in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn halibut over and season with salt, then reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
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Step 2 To serve
Serve over grilled vegetables or fresh greens topped with balsamic and olive oil.
Nutrition Facts
| Calories | 465 |
| Total fat | 5g |
| Saturated fat | 1g |
| Calories from fat | 10% |
| Cholesterol | 102mg |
| Protein | 40g |
| Carbohydrates | 63g |
| Fiber | 3g |
| Sodium | 353mg |
| Calcium | 42.5mg |
| Omega-3 fatty acids | 990mg |
Recipe courtesy of Alaska Chef Erik Slater
