This recipe works best with halibut caught in Cook Inlet off Ninilchik, Alaska on the Kenai Peninsula, but you can get by with any halibut in a pinch. 🙂
This recipe serves four hungry people and is based on three pounds of halibut fillets.
It is great over fresh pasta or rice, but if you are watching your carbohydrates or have diabetic guests, it can be served over spaghetti squash or even steamed or grilled zucchini.
Ingredients for Fish
As with all halibut recipes, pay close attention to the fish when cooking. Halibut cooks quickly so be careful not to overcook it.
- 3 Eggs, beaten
- 1 Tbs Olive Oil (more as needed)
- 1 Tbs Butter (more as needed)
- 3/4 Cup All Purpose Flour
- 1/2 Tsp Salt
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Paprika
- 1/4 Tsp Black Pepper
- Halibut fillets – We use three pounds for four people
Ingredients for Sauce
- 12 Tbs Butter
- 3/4 Cup White Wine
- 3/4 Cup Water
- 3/8 Cup Lemon Juice
- 2 Tsp Fresh or Dried Parsley
Cooking the Fish
Cut the thickest pieces of Halibut in half (i.e. cut a 1″ thick piece of Halibut into two half inch thick pieces) al all the pieces are of an even thickness. Use paper towels to dry pieces and dust both sides lightly with Everglades Seasoning (or your favorite seasoning) before coating with flour.
- In a large skillet, heat the olive oil and one tablespoon of butter over medium heat.
- Place the flour and all the seasonings in a plastic bag and shake to blend. (Reserve three tablespoon of the flour mixture for the sauce.)
- Put the beaten eggs in a shallow dish.
- When the skillet is good and hot, put the halibut fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn’t, the oil needs to be heated more.
- Pan fry over medium heat until browned on both sides, halibut cooks fast so this should only take about 3 to 4 minutes per side. Add extra butter if needed.
As each fillet is cooked, remove it from the skillet and keep it warm.
Preparing the Sauce
Discard any oil left in skillet and add the butter and the one teaspoon of seasoned flour reserved from the halibut. Whisk until smooth.
Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook five minutes, stirring frequently.
If the sauce thickens too much, add additional water — just one teaspoon at a time — until you achieve the desired consistency.
We do not pour sauce over fish until serving is placed on individual plates and ready to eat. Keep the sauce hot (on the stove on low or in small crock pot on table) and pour over fish when serving.
Refrigerate any left over sauce in an air tight container.