I come from a long line of halibut fishermen. My dad's father was a halibut fisherman and he also sat on the International Halibut Commission. My father followed his dad into the industry and all three of my brothers continue the tradition to this day. Both of my sons are commercial halibut fishermen but, while people in my grandfather's and my father's generation made a good living just fishing halibut, today's fishermen need to be more diversified. My son's and brothers also fish for crab and salmon. While I've never fished halibut commercially, I have lots of experience cooking and eating these flat, white-fleshed fish.
Recently, my husband pulled this little beauty out of Fredrick Sound. It was a keeper. Just enough fish for a meal for us and some to share. It made a lovely baked dish, which I am sharing in this post.
1# halibut fillet
1/4 cup flour
1 tsp sea salt
1/4 tsp pepper
1 Tbs water
2 cups pretzels, coarsely ground
Preheat oven to 400F. Mix your flour, salt and pepper together in a shallow bowl. Beat egg and water together. Dredge your halibut in the egg mixture, then coat it with the flour mixture. Coat again with the pretzels. Bake on a cookie sheet for 10 minutes or until the halibut is flakey. Serve with chipotle sauce.
Mix together flour, sea salt and pepper.
Coat your fish in egg, then flour mixture, then the pretzels.
Cook on high heat, 400F until just opaque, about 10 minutes for this small piece. If you cook your fish too long it will be dry.
Enjoy your fish with a sauce made from mayonnaise mixed with chipotle sauce to taste, and a caprese salad.
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