Halibut with Garlic Sauce

Halibut with Garlic Sauce

7 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
RodicaG
Recipe by  RodicaG

“This recipe is a Moldovan traditional recipe. Halibut is mentioned because it is one of my favourite fish. I suggest for you to use the type of fish you like the most!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Season the halibut with salt, and dredge in the cornmeal to coat.
  2. Heat the oil in a skillet over medium heat. Place the coated halibut in the skillet, and cook 5 minutes, until lightly browned on all sides.
  3. Mix the chicken broth, garlic, and bay leaf in a pot, and bring to a boil. Pour into the skillet with the halibut. Season with pepper. Continue cooking 5 minutes, or until fish is easily flaked with a fork.

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Reviews (7)

Rate This Recipe
RACHEL1070
29

RACHEL1070

The worst. Don't waste your time or fish. The "sauce" wan't sauce. What you do is fry and kind of boil this. Smells great because of all the garlic but yuck. There are too many good ways to make fish to bother with this recipe.

DOCTORTLC
11

DOCTORTLC

I enjoyed this recipe. It was quick and easy. The smell is great! I would recommend using less oil for frying the fish. The sauce thickened up nicely, but I simmered the liquid a little before adding it to the fish.

BARNKITTY
8

BARNKITTY

We enjoyed this quite well. Had to make a couple substitutions to adjust for what I didn't have on hand. Used ocean perch, not halibut, peanut oil, not sunflower, water, not broth. Used a mixture of season salt and reg. salt. The sauce does indeed thicken up once mixed in with the fish. My only disagreement with the recipe is that it took the fish longer than 5 minutes to brown. Easy, quick and tasty.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 315 cal
  • 16%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 14.6 g
  • 5%
  • Protein
  • 25.7 g
  • 51%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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