Fish is an important and versatile food source throughout the world. Native Americans used regional food resources, including a variety of fish, in their diets. Halibut was an important food source of Alaskan Natives. Halibut is a firm fish with a mild flavor. It is typically boiled, deep-fried or grilled. This recipe calls for herbes de Provence— herbs traditionally grown in the Provence region of France—which include savory, marjoram, rosemary, thyme, and oregano, among others.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 egg
- 1 cup all-purpose flour
- 2 Tbsp dried herbes de provence
- 1 tsp seafood seasoning (old bay or other)
- 1 tsp salt
- Ground black pepper, to taste
- 1 lb skinless, boneless halibut fillets
- 2 Tbsp olive oil
Directions
- Whisk egg in small bowl.
- Combine flour, herbes de Provence, seafood seasoning, salt, and pepper in small bowl.
- Cut halibut into 4 equal pieces.
- Heat olive oil in large frying pan over medium low heat.
- Dip each piece of halibut into egg and then dredge in flour mixture to evenly coat. Tap off excess flour.
- Placed coated fish in hot oil and cook until lightly browned, about 5 minutes.
- Turn fish over and cook another 2 minutes until fish is opaque and flakes easily.
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