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Kelli's Baked Halibut

Kelli's Baked Halibut

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
VILLANOVABABY

VILLANOVABABY

A wonderful recipe my mother used to use when I was a kid. A crunchy on the outside, moist on the inside recipe. Also works great for ling cod, snapper, or other white fish. Enjoy your halibut with what my sisters and I used to call 'pink sauce' (Miracle Whip and ketchup mixed together), a fresh spinach salad and toasted French bread.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 774 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels.
  2. In a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. Set aside. Coat the fish fillets with flour, shaking off the excess, and place in a baking dish. Coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. Flip over, and repeat on the other side.
  3. Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.
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Reviews

ERINJO
65

ERINJO

6/6/2005

As a fisherman's daughter and native Alaskan, I found this to be a great recipe. We bake halibut often with mayo and love it, but the crumbs addedd a nice touch. I also added lemon pepper and parmesan cheese. This will probably be my new favorite way to prepare halibut.

*ANISAH*
64

*ANISAH*

5/10/2004

This recipe is really good! Creative & simple too! I can't stand miracle whip so I used 1/4c. real mayo and 1/4c. tartar sauce which worked out nice. I over salted it because I forgot that the saltines have plenty of salt on them so if you try this keep that in mind.:~) Thank's Kelli!

BRIDGESTOCK
43

BRIDGESTOCK

12/23/2004

This recipe is very good and super easy to make. My one suggestion is to make sure the crackers are crushed very fine.

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