Skip to main content

Semolina-Crusted Alaska Halibut

Semolina-Crusted Alaska Halibut
Semolina is a bit courser than most flour, has an awesome texture and creates a great crust for Alaska halibut. It’s a simple pairing that won’t distract you from the most important thing: the fish!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Servings: 4
  • Yield: 5 to 6 oz halibut per serving

Ingredients

  • 4  Alaska Halibut fillets (5 to 6 oz. each), fresh, thawed or frozen
  • 3 Tablespoons grapeseed or olive oil, divided
  • 2 cups semolina flour
  • 1/2 teaspoon kosher salt   

Nutrition Facts

Calories 465
Total fat 5g
Saturated fat 1g
Calories from fat 10%
Cholesterol 102mg
Protein 40g
Carbohydrates 63g
Fiber 3g
Sodium 353mg
Calcium 42.5mg
Omega-3 fatty acids 990mg
Recipe courtesy of Alaska Chef Erik Slater

Instructions

  1. Step 1 Prepare halibut

    Rinse any ice glaze from frozen Alaska Halibut under cold water, pat dry with paper towel. Drizzle a little oil into a heavy nonstick skillet and heat over medium-high heat. Brush halibut with remaining oil, then roll fish in semolina flour, making sure to cover all sides. Place the fish in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

    Turn halibut over and season with salt, then reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

  2. Step 2 To serve

    Serve over grilled vegetables or fresh greens topped with balsamic and olive oil.

Nutrition Facts

Calories 465
Total fat 5g
Saturated fat 1g
Calories from fat 10%
Cholesterol 102mg
Protein 40g
Carbohydrates 63g
Fiber 3g
Sodium 353mg
Calcium 42.5mg
Omega-3 fatty acids 990mg
Recipe courtesy of Alaska Chef Erik Slater