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Halibut Crusted with Cornmeal and Sesame

Halibut Crusted with Cornmeal and Sesame
Yields
4 servings

Instead of deep-frying to get a crispy crust for fish – this method is a good lean and mean alternative. The cornmeal and sesame give a wonderful textured crust and there’s a double coriander flavour with the fresh herb and crushed seeds.

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ingredients

4
piece skinless halibut fillet, each fillet about 5 to 6-ounces
cup cornmeal (75 ml)
3
Tbsp Sesame seeds (45 ml)
1
tsp cracked coriander seeds (5 tsp.)
Coarse salt and freshly cracked black pepper to taste
Small handful of fresh coriander, chopped
2
Tbsp grapeseed oil (30 ml)
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directions

Step 1

Preheat oven to 375 degrees F.

Step 2

Add cornmeal, sesame seeds, cracked coriander to plate or shallow baking dish. Season mixture with salt and pepper to taste.

Step 3

Season the fish with salt and pepper. Dip fish into freshly chopped coriander. Dredge fish generously into the cornmeal mixture, coating evenly on all sides.

Step 4

Add oil to non-stick skillet or large sauté pan over medium high heat. When oil is hot, pan sear fish on both sides until golden, about 1 to 2 minutes per side.

Step 5

Transfer to baking sheet lined with parchment. Bake fish in oven until just firm to the touch and cooked through, about 7 to 9 minutes.

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