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Pan Fried And Baked Halibut Recipe - Spicy And Crunchy!

Updated on August 20, 2014

How To Cook Breaded Halibut Fillet With Mango Jalapeno Sauce

This is by far the most popular dish on my Alaska Lodge menu: Fresh Halibut Fillet in a nutty and spicy breading, pan-fried and baked, served on a Mango Jalapeno Mayonnaise Sauce, and garnished with a Chipotle Aioli. Perfect side dishes include steamed asparagus, stuffed tomatoes, or Bourbon Vanilla Pecan Sweet Potatoes. On this page, I'll guide you through one of my favorite fried and baked halibut recipes with lots of pictures and step-by-step halibut cooking instructions.

This is a fairly easy halibut recipe, but the combination of spicy and sweet flavors, crunchy textures, and a perfectly cooked, moist halibut fillet result in a marvelous eating experience. I owe a debt of gratitude to my mentor and friend, Chef Jeff Blank of Hudson's on the Bend Restaurant in Austin, Texas, for teaching me this and many other recipes and cooking methods.

Watch Pacific Halibut BEFORE The Breading...

How To Fillet A Halibut

Make A Unique Breading For Your Halibut Fillet

Try this as well with trout, flounder, redfish, bass, tilapia, shrimp, and more!

1. Seasoned flour:

Mix your favorite seasoning blend, i.e. seasoned salt, blackening spices, or seafood spice mixes with white flour. Or, make your own blend with salt, pepper, garlic and onion powder, paprika, dried herbs, etc.

2. Prepare an "egg wash":

Whisk 3 eggs into 2 cups of milk. Adjust these amounts for larger or smaller batches of fish cooking.

3. Get creative with your breading:

In your food processor, pulse all or part of the following ingredients into a coarse mix - tortilla chips, corn flakes, toasted hazelnuts (filberts), almonds, and/or pecans, sesame seeds, crackers, bread crumbs - and season this with sugar, cayenne pepper, and red pepper flakes. Be generous with the peppers as the heat blends real well with the entire dish.

4. Dip the fillets into seasoned flour, then egg wash, then breading mix.

5. Cover the breaded fish with film and refrigerate for an hour to allow the breading to solidify.

6. Heat some vegetable oil together with a pat of butter for flavor over a medium-high setting and brown your fillets nicely on both sides.

If the fillet is thicker than an inch -

you might consider finishing it in a hot oven so the breading won't burn. Simply remove the fish pieces from the hot oil after both sides are browned well. Place them on a cookie sheet pan and finish the fish in a 450 F degree oven, for about 5-10 minutes.

Open the fillet at its thickest part and look for a slightly "shiny, glistening" center (medium rare). Take the fish from the oven, cover it loosely with foil, and let the "carry-over heat" finish the cooking process to perfection.

Serving Your "Hot And Crunchy Halibut"

There are many options, of course...

I like to serve my halibut on top of a Mango Jalapeno Mayonnaise Sauce. You can make your own chutney-type marmalade or buy a spicy fruit jam of your favorite kind. Mix this with mayo and freshly chopped jalapenos, cilantro, garlic, and some lemon juice. be creative and taste until you like your flavor combination!

For a little garnish on top, I squeeze a chipotle aioli (from a simple plastic squeeze bottle) across the fillet. I use a can of chipotle peppers in adobe sauce and run it through the blender together with 2 cups of mayo and one clove of garlic.

Choose your favorite side dishes: steamed broccoli or asparagus, stuffed tomato halves, a sweet potato casserole, rice pilaf, mashed taters - anything you like, in bright colors.

Mayonnaise-Based Sauces

They go well with any fish dish..

Chipotle Aioli (Aioli = mayo with fresh garlic) and Mango Jalapeno Mayo Sauce:

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    • chefkeem profile image
      Author

      Achim Thiemermann 5 years ago from Austin, Texas

      @anonymous: Hi Pat,

      Jeff Blank (chef/owner of Hudson's) spent a week with me in Alaska, fishing and cooking and teaching me a few of his recipes. I write about that story in numerous other posts on different websites. Here, I mainly describe my slightly different variation of Jeff's method for Hot and Crunchy Trout, as I've adapted it for halibut. (No recipe for the sweet potatoes.) But you are right - I should mention my mentor and friend, and I will do so right away in the intro paragraph. :)

    • profile image

      anonymous 5 years ago

      This recipe for Hot and Crunchy fish and the Bourbon Vanilla Praline Sweet Potatoes appear to be the same as from "Hudson on the Bend" (Austin Texas) restaurant/cookbook published in 1999... maybe a notation on the credits,..?

    • GeekGirl1 profile image

      GeekGirl1 5 years ago

      Sounds yummy. Thanks for sharing your recipe.

    • profile image

      SalmonRecipes 5 years ago

      nice lens

    • profile image

      oystereater 5 years ago

      great stuff. can't wait to try the recipe.

    • profile image

      DesignZeal 5 years ago

      great lens! and excellent halibut recipes, ideas and tips. Thanks!

    • Lisa Remmick profile image

      Lisa Remmick 5 years ago

      You're making me hungry... I just love all of the vivid pictures in your lens. Great job and the Halibut recipes looks out of this world!

    • profile image

      RecipePublishing 6 years ago

      Very nice and well put together lens A real inspiration to us all.

    • mattseefood lm profile image

      mattseefood lm 6 years ago

      Detailed info! Yummy pictures! Great lens!

    • nightbear lm profile image

      nightbear lm 6 years ago

      You make it look easy. Blessed from the Squid Angel April Fools Tour Bus.

    • profile image

      anonymous 6 years ago

      "urging for sea urchins", lol, you are so much fun...

    • ElizabethJeanAl profile image

      ElizabethJeanAl 6 years ago

      We're trying to eat more fish. Its nice to come across a new recipe.

      Thanks for sharing

    • profile image

      fishwholesalers 6 years ago

      this lens has gotten me pretty hungry! the halibut looks so delicious!

      buy the freshest fish and seafoods from your trusted fish wholesalers

    • chefkeem profile image
      Author

      Achim Thiemermann 6 years ago from Austin, Texas

      @poutine: Hi Poutine, and thank you for your comments!

      My answer is: salmon should be slightly under-cooked to medium well, then taken off the heat and loosely covered with foil so the carry-over heat can finish the cooking process in about 6-8 minutes. Then you serve a perfectly-cooked and moist fish!

    • profile image

      poutine 6 years ago

      dded to the following lens:

      http://www.squidoo.com/rutabagas

    • profile image

      poutine 6 years ago

      Just wonder how to cook salmon so it won't be dry?

      Thanks,

      Poutine

    • ramonabeckbritman profile image

      ramonabeckbritman 6 years ago

      Enjoyed your recipe. I love fish but never know how to season it or what kind of side dish to make with it. Herzlicken dank, ich werde all deine blogs und lenses lesen. Have a great day.

    • Mihaela Vrban profile image

      Mihaela Vrban 6 years ago from Croatia

      Oh, my hubby is crazy abour seafood! He would have loved this! :) Now, do I show him or not? :) He'll make me cook! :)))

    • junecampbell profile image

      June Campbell 6 years ago from North Vancouver, BC, Canada

      Halibut is my favorite fish. It's almost scary to admit that, given that I live in Vancouver where salmon is king. These recipes look great. I will be bookmarking this for sure.

    • junecampbell profile image

      June Campbell 6 years ago from North Vancouver, BC, Canada

      Halibut is my favorite fish. It's almost scary to admit that, given that I live in Vancouver where salmon is king. These recipes look great. I will be bookmarking this for sure.

    • Kiwisoutback profile image

      Kiwisoutback 6 years ago from Massachusetts

      Looks great. I'm horrible at cooking fish, so these step by step photos are helpful. I'll let you know if I ever give this a try - hopefully soon.

    • profile image

      anonymous 6 years ago

      Always a yummy lens, I know whenver I visit any of your lenses, I will be starving afterwards (and drooling over the monitor LOL) - Squidhugs from Kathy

    • ElizabethJeanAl profile image

      ElizabethJeanAl 7 years ago

      sounds delicious

      Thanks for sharing

      Lizzy

    • profile image

      julieannbrady 8 years ago

      Now, why didn't I find your recipe LAST night when I made halibut??? I went looking in my freezer actually for basa, but there was none there -- halibut was the next fish up with an older package of flounder that I might save for the cats out back. My halibut was pan-friend in butter with a sprinkling of assorted spices and the Italian style olive oil bread crumbs. Hubby liked it! Oh, we had the asparagus too! And, yellow squash.

    • KimGiancaterino profile image

      KimGiancaterino 8 years ago

      Another winner... Welcome to Culinary Favorites From A to Z.

    • profile image

      seedplanter 8 years ago

      Halibut is my favorite fish. I would have never imagine a nutty breading! Thank you, Keem. Going to try this just as soon as we can afford halibut again! Five *****'s and a food fave.

    • Paula Atwell profile image

      Paula Atwell 8 years ago from Cleveland, OH

      Halibut is not my favorite fish, but it is the top 10. I happen to like salmon better and eat it probably once a week. But this is a really interesting recipe and terrific lens illustrating it. I will have to try it out.

    • profile image

      anonymous 8 years ago

      I'll be back to try this out, but I am sure that you will forgive the fact that at the moment my mind is on turkey!

    • rewards4life info profile image

      rewards4life info 8 years ago

      It looks awesome! Thank you for sharing!

    • RuthCoffee profile image

      RuthCoffee 8 years ago

      Thanks for the instructions, it looks totally amazing!

    • bgamall lm profile image

      bgamall lm 8 years ago

      Breaded Halibut is the best. But it has to be fresh, not frozen to be THE best.

    • evelynsaenz1 profile image

      Evelyn Saenz 8 years ago from Royalton

      I've always wondered how to get thick fish cooked on the inside without burning it on the outside or getting grease soaked. I'll try your oven suggestion.

      Thanks for the tip.

    • TreasuresBrenda profile image

      Treasures By Brenda 8 years ago from Canada

      Now I'm hungry! Great meal, great lens. If my son was going to eat any fish, it would have to be this dish!

      Brenda