Ingredients
Servings:
Units:
Instructions
- 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.
- Serve over grilled vegetables or fresh greens topped with balsamic and olive oil.
Recipe Notes
Recipe by Alaska Chef Erik Slater. Semolina is a bit courser than most flour, has an awesome texture and creates a great
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