Oven Fried Buttermilk Halibut

Rating: 4.22 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This recipe makes a very moist halibut main dish. I have a recipe for another 'Oven Fried Buttermilk' using chicken, and, as I like to experiment, I decided to try it with halibut. The only changes I made were the main ingredient and the oven temperature.

By Plain ole Bob

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Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
4 hrs
total:
5 hrs
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Set a large resealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day.

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  • Preheat the oven to 250 degrees F (120 degrees C).

  • Place half of the crackers and half of the Greek seasoning into a blender. Cover and pulse until they become fine crumbs. Pour into a shallow bowl, and repeat with remaining crackers and Greek seasoning. Whisk eggs with water in a separate bowl.

  • Remove halibut from the bag and discard the marinade. Dip fish into the egg and then in the crumbs until evenly coated. Place coated fillets into a lightly greased 9x13 inch baking dish. Do not let them touch, as they will weld themselves together. Drizzle the butter on top of the fish.

  • Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.

Nutrition Facts

Per Serving:
745 calories; protein 56.2g; carbohydrates 53.9g; fat 33.4g; cholesterol 270.7mg; sodium 2185.8mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

V Renée Lord
Rating: 5 stars
03/08/2011
The recipe proportions are a little off for me. I think that there is too much buttermilk egg and butter for the recipe. However I made it for two. We had about 4 ounces of halibut each. I used about 2/3 cup of buttermilk and only one egg. I used about a teaspoon of melted butter for each fillet and if I weren't watching my health I would have used more but 1 teaspoon each was enough. I used Triscut Rye/Caraway crackers. I wasn't sure that the caraway would be a good mix for the fish. Oh my goodness....my first bite I thought wow this would be great on chicken and then I had another bite and I have to say the flavors really meshed for us. I will be using this basics of this recipe for many other recipes for both fish and chicken. Thanks!!!! Plain Ole Bob and Thank you for your service too Sir! Read More
Helpful
(16)

Most helpful critical review

barone
Rating: 3 stars
07/21/2013
I certainly did a double take when I read this recipe set oven at 250 degrees?? really?? I liked the coating and the fish turned out great nothing like fresh halibut fillets I baked the fish for 20 minutes at 400 degrees turned out perfect. Read More
Helpful
(2)
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
V Renée Lord
Rating: 5 stars
03/08/2011
The recipe proportions are a little off for me. I think that there is too much buttermilk egg and butter for the recipe. However I made it for two. We had about 4 ounces of halibut each. I used about 2/3 cup of buttermilk and only one egg. I used about a teaspoon of melted butter for each fillet and if I weren't watching my health I would have used more but 1 teaspoon each was enough. I used Triscut Rye/Caraway crackers. I wasn't sure that the caraway would be a good mix for the fish. Oh my goodness....my first bite I thought wow this would be great on chicken and then I had another bite and I have to say the flavors really meshed for us. I will be using this basics of this recipe for many other recipes for both fish and chicken. Thanks!!!! Plain Ole Bob and Thank you for your service too Sir! Read More
Helpful
(16)
Plain ole Bob
Rating: 5 stars
01/11/2011
I have made this numerous times and it always comes out very moist and tastey. Everyone who has had it loves it. Read More
Helpful
(10)
sandra mckown
Rating: 5 stars
12/21/2011
I too like to experiment and my husband has the one taste bud he is guarding so I changed the seasoning to Tony's Creole seasoning the crackers to saltines and used chicken thighs as the meat. It was easy and my husband loved it. Finally! He gave a thumbs up on my chicken. Thank you! Read More
Helpful
(4)
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beth4652
Rating: 5 stars
03/30/2012
Everyone in the family including my five year old grandson ate and ate until there was no more. They all agreed that although it was saltier than we would have liked it was the best fish recipe ever. I used Triscuit rye crackers and followed the recipe exactly. Next time though I'll try using a less expensive fish of similar density. Read More
Helpful
(4)
barone
Rating: 3 stars
07/21/2013
I certainly did a double take when I read this recipe set oven at 250 degrees?? really?? I liked the coating and the fish turned out great nothing like fresh halibut fillets I baked the fish for 20 minutes at 400 degrees turned out perfect. Read More
Helpful
(2)
VIVNIDHI
Rating: 4 stars
05/05/2012
Needs some gravy was the hubby's observation. But I think it tasted well. Read More
Helpful
(2)
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JerryK
Rating: 4 stars
12/28/2020
It turned out very good, but with some modifications. First, like other comments mention, 250 degrees makes no sense. I baked it at 375. Second, instead of butter I just sprayed, after breading, with some olive oil I keep in a pump. Finally, I squeezed some fresh lemon on it. It cooked nicely and the breading was nice and crispy. Read More
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