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Pan Fried And Baked Halibut Recipe - Spicy And Crunchy!

halibut-recipe

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:

A Few Recipes For Mayo Sauces...

Chutney And Relish From Amazon - Great bases for your mayo sauces!

Seafood Is Good For You!

Fresh Seafood From Amazon? Why Not? - Today's flash freeze methods are excellent!

Please leave a star rating on top of this page. Have a wonderful life!

So Nice Cooking With You! - Thanks for stopping by...

Achim Thiemermann (author) from Austin, Texas on July 04, 2012:

@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. :)

anonymous on July 03, 2012:

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 on April 12, 2012:

Sounds yummy. Thanks for sharing your recipe.

SalmonRecipes on December 05, 2011:

nice lens

oystereater on October 17, 2011:

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

DesignZeal on September 28, 2011:

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

Lisa Remmick on September 26, 2011:

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!

RecipePublishing on July 09, 2011:

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

mattseefood lm on April 25, 2011:

Detailed info! Yummy pictures! Great lens!

nightbear lm on April 01, 2011:

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

anonymous on March 05, 2011:

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

ElizabethJeanAl on October 25, 2010:

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

Thanks for sharing

fishwholesalers on October 16, 2010:

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

buy the freshest fish and seafoods from your trusted fish wholesalers

Achim Thiemermann (author) from Austin, Texas on October 10, 2010:

@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!

poutine on October 10, 2010:

dded to the following lens:

http://www.squidoo.com/rutabagas

poutine on October 10, 2010:

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

Thanks,

Poutine

Ramona from Arkansas on October 10, 2010:

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 from Croatia on September 14, 2010:

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

June Campbell from North Vancouver, BC, Canada on September 11, 2010:

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.

June Campbell from North Vancouver, BC, Canada on September 11, 2010:

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 from Massachusetts on September 10, 2010:

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.

anonymous on September 09, 2010:

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 on November 20, 2009:

sounds delicious

Thanks for sharing

Lizzy

julieannbrady on April 20, 2009:

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 on February 04, 2009:

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

seedplanter on January 04, 2009:

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 from Cleveland, OH on January 02, 2009:

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.

anonymous on December 23, 2008:

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 on December 22, 2008:

It looks awesome! Thank you for sharing!

Ruth Coffee from Zionsville, Indiana on December 22, 2008:

Thanks for the instructions, it looks totally amazing!

bgamall lm on December 22, 2008:

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

Evelyn Saenz from Royalton on December 22, 2008:

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.

Treasures By Brenda from Canada on December 21, 2008:

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