Rating: 3.89 stars
56 Ratings
  • 5 star values: 21
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 5

A wonderful recipe my mother used to use when I was a kid. A crunchy on the outside, moist on the inside recipe. Also works great for ling cod, snapper, or other white fish. Enjoy your halibut with what my sisters and I used to call 'pink sauce' (Miracle Whip and ketchup mixed together), a fresh spinach salad and toasted French bread.

Recipe Summary test

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels.

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  • In a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. Set aside. Coat the fish fillets with flour, shaking off the excess, and place in a baking dish. Coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. Flip over, and repeat on the other side.

  • Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.

Nutrition Facts

484 calories; protein 21.4g; carbohydrates 41.3g; fat 24.9g; cholesterol 60.6mg; sodium 773.5mg. Full Nutrition
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Reviews (56)

56 Ratings
  • 5 star values: 21
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
06/06/2005
As a fisherman's daughter and native Alaskan I found this to be a great recipe. We bake halibut often with mayo and love it but the crumbs addedd a nice touch. I also added lemon pepper and parmesan cheese. This will probably be my new favorite way to prepare halibut. Read More
(67)
Rating: 5 stars
05/11/2004
This recipe is really good! Creative & simple too! I can't stand miracle whip so I used 1/4c. real mayo and 1/4c. tartar sauce which worked out nice. I over salted it because I forgot that the saltines have plenty of salt on them so if you try this keep that in mind.: ) Thank's Kelli! Read More
(64)
Rating: 5 stars
12/23/2004
This recipe is very good and super easy to make. My one suggestion is to make sure the crackers are crushed very fine. Read More
(43)
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Rating: 5 stars
01/13/2005
Great taste AND easy to make. I used half honey mustard half horseradish sauce instead of miracle whip and let the fillets sit in the fridge to marinade for an hour while we went for a run. When we came back half an hour in the oven paired it with a Japanese radish salad and pasta and dinner was on the table. Thanks! Read More
(20)
Rating: 4 stars
03/14/2006
My husband is not fond of fish but I keep trying to sneak it into his diet. This was a great recipe - I had all the ingredients on hand and it was easy. I used 3/4 cup cracker crumbs and 3/4 cup grated parmesan cheese plus I used flounder since that was what was in the freezer. The only change I would make is to line the pan with foil and use non-stick spray - the bottom of my fish stuck to the pan and I lost pretty much of the coating. Thanks for this tasty idea! Read More
(19)
Rating: 5 stars
04/25/2004
This recipe was absolutely delicious. We live on Vancouver Island and in the heart of fresh halibut country so I was able to get a fresh filet. I followed the recipe exactly and served it with a spicy peach salsa. Very good recipe and will definitely try it again. Read More
(15)
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Rating: 1 stars
02/16/2006
I'm sorry but this recipe was awful. I followed the recipe exactly as written and both my husband and I thought it was waste of good halibut. I'm an excellent cook and although I was skeptical about the ingredients I followed the recipe exactly since it was the 1st time I made it. The recipe calls for way too many cracker crumbs and the salad dressing is overpowering so you don't taste the halibut. In addition the spices as "to taste" which is difficult to tell how much to add when you have so many cracker crumbs! As a result we scraped off the entire topping from the fish and ate it without any of the coating. The coating didn't cook well in our experience - despite the fact we cooked it 20 mins longer than recommended. Sorry I don't recommend this and we won't be having it again. Read More
(14)
Rating: 5 stars
05/15/2004
WOW!! Very tasty and tender. I followed the recipe with the exception of using Essence of Emeril seasoning in place of seasoned salt.A little parmesan cheese in the crumbs might be a good addition...just for fun. The recipe is pretty perfect the way it is. Read More
(11)
Rating: 5 stars
05/12/2005
Delicious and easy. Husband loved it. I did add a handfull of shredded Parmesan cheese to the crumb mixture. Added a nice touch. Will certainly make again. Read More
(11)