RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6075
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| Recipe Name: |
Buttermilk Baked Halibut - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
30.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
500 |
Approx. Cost/Serving: |
$5.56
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Cup mayonnaise
2 Teaspoons mustard, dry
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Directions:
In a shallow dish large enough to hold the fish snugly in one layer, combine the buttermilk, salt and pepper. Add the fish and marinate for 30 minutes at room temperature.
Preheat the oven to 500 degrees. Lightly grease a shallow baking dish.
Place the breadcrumbs in a shallow bowl or pie plate. Drain the halibut thoroughly on paper towels and then dip both sides of the steaks in the breadcrumbs, reserving the excess. Arrange the fish in the prepared baking dish.
In a small bowl, blend the mayonnaise, yogurt, wine, mustard and onion. With a spatula, carefully spread the mayonnaise mixture evenly over the fish. Cover evenly with the remaining breadcrumbs and dust with paprika.
Bake for 10 minutes, or until the fish just flakes with tested with a fork. Serve with lemon wedges. |
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| Nutrition per Serving: |
| Calories: |
389 |
Total Carbs: |
20.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
66.0 |
Fat: |
17.8 |
Protein: |
40.00 |
| Fiber: |
1.56 |
Sodium: |
551.46 |
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