This recipe makes a very moist halibut main dish. I have a recipe for another ‘Oven Fried Buttermilk’ using chicken, and, as I like to experiment, I decided to try it with halibut. The only changes I made were the main ingredient and the oven temperature.
- 2 cups buttermilk
- 1 ½ teaspoons salt
- 4 (3/4 inch thick) halibut fillets
- 1 (8 ounce) package seasoned rye crackers
- 2 tablespoons Greek seasoning
- 3 eggs, beaten
- 2 tablespoons water
- ½ cup butter, melted
- 1 Set a large resealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day.
- 2 Preheat the oven to 250 degrees F (120 degrees C).
- 3 Place half of the crackers and half of the Greek seasoning into a blender. Cover and pulse until they become fine crumbs. Pour into a shallow bowl, and repeat with remaining crackers and Greek seasoning. Whisk eggs with water in a separate bowl.
- 4 Remove halibut from the bag and discard the marinade. Dip fish into the egg and then in the crumbs until evenly coated. Place coated fillets into a lightly greased 9x13 inch baking dish. Do not let them touch, as they will weld themselves together. Drizzle the butter on top of the fish.
- 5 Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.
- Calories 745.1
- Carbohydrate 53.9 g
- Cholesterol 270.7 mg
- Fat 33.4 g
- Fiber 9.6 g
- Protein 56.2 g
- Saturated Fat 17.2 g
- Sodium 2185.8 mg
- Sugar 9.4 g