Recipe: Crumbed Halibut

Crumbed Halibut
rec.food.cooking/Johanna (1996)

Turn on oven broiler.

Make a mixture of fine dry bread crumbs (I use Progresso Seasoned Italian Bread Crumbs), grated Parmesan cheese (fresh, not grated from a can), a clove or two of garlic and some basil. Grind this up in a food processor until it's uniform crumbs. Play with seasonings to get the taste you want. You could do something with Cajun flavors or with southwest flavors instead of the Parmesan ones I used. The crumbs can be made ahead of time.

Cut halibut filet into single serving size pieces. I like the filet to be not too thick (less than an inch thick). Spread one side of the piece with mayo (you can use a non-fat or low fat here, I've tried it using Trader Joe's low fat and it worked very well), dip in crumbs on that side.

Arrange pieces crumb side up on a cookie sheet, broil (not too close to heat) for 5-10 minutes (depending on thickness of fish) until the fish is done and the top is crispy. The mayo keeps the halibut moist without making it oily and you have a lovely crisp topping.