- 2 cups buttermilk
- 1 1/2 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
- 1/2 cup butter, melted
- 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.
- Preheat the oven to 250 degrees F (120 degrees C).
- 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.
- 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.
- Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.
05/20/2018
recipepes.com
Oven Fried Buttermilk Halibut, recipe
PT15M
PT1H
5
455 calories
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