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Halibut with a Horseradish Crust |
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Thursday, 24 July 2008 |
When we were asked to judge the best recipes in a contest for a seafood home delivery service called Surfin’ Seafood, we found this great recipe from Surfin’ Seafood customer, Teri Kopp who found a delectable way to put the halibut she orders to good use. We found this technique produced an incredibly delicious filet that was moist and tender on the inside with a delicate crisp coating on the outside. A layer of prepared (not plain but creamy) horseradish between the fish and the crust was the secret. Kopp suggested serving the fish with salad and a rice dish, but we planted ours on top of a bed of salad greens and realized at once that this was going to make regular appearances at our table.
(Serves 4)
4 (6-ounce) halibut filets
4 – 6 tablespoons prepared cream style horseradish
3/4 cup seasoned breadcrumbs
4 tablespoons of olive oil for the baking sheet
1.) Preheat oven to 425 degrees and coat a baking sheet with the oil.
2.) Pat dry the halibut filets and spread the horseradish on both sides of each fillet, coating liberally
3.) Roll fillets in finely ground seasoned breadcrumbs. Arrange the filets in a single layer on the oiled baking sheet and turn them over once so that the crumbs on top are lightly oiled.
4.) Bake 4 minutes, turn and bake until the crumbs are golden-brown and the fish is cooked through, about 4 minutes more.
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