*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
9-20-2018 The fortuitous events of Hubs (who doesn t like halibut) being in Canada and my having more halibut the other night than I could eat in one sitting led me to this recipe. What a winner! I didn t have lemon but that didn t stop me from making this I m one of those rare individuals who doesn t like lemon with my fish anyway. I didn t have Italian blend cheese (don t use it) but the shredded blend I had on hand worked just fine. I also used half the amount of Worcestershire called for which I did because it seemed like overkill to me. Good call at least for my tastes. I served this over Maque Choux and it was awesome good. Just wish I hadn t let the frying time get away from me it goes from just right to overbrowned in the blink of an eye!
Delicious!!! I read other reviewer notes and left off the breadcrumb coating and they were perfect! I subbed a few spices for the Old Bay that I did not have. For the cheese, I mixed some shredded mozzarella with grated good parmesan. I also made them with salmon. Keeper recipe!! To keep from falling apart, I pressed batter into a 1/4 cup measure and gently tapped the cakes out into pan & didn't move or flip them until browned on one side. At this size you'll get more than 6.
These turned out delicious. I had left over (if you can believe that) baked halibut. This is nearly exact recipe I have always used. Absolutely delicious ... hollandaise sauce & excellent Halibut eggs Benedict.