This recipe is a Moldovan traditional recipe. Halibut is mentioned because it is one of my favourite fish. I suggest for you to use the type of fish you like the most!

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Ingredients

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

Directions

Instructions Checklist
  • Season the halibut with salt, and dredge in the cornmeal to coat.

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  • Heat the oil in a skillet over medium heat. Place the coated halibut in the skillet, and cook 5 minutes, until lightly browned on all sides.

  • Mix the chicken broth, garlic, and bay leaf in a pot, and bring to a boil. Pour into the skillet with the halibut. Season with pepper. Continue cooking 5 minutes, or until fish is easily flaked with a fork.

Nutrition Facts

314.8 calories; 25.7 g protein; 14.6 g carbohydrates; 42.2 mg cholesterol; 65 mg sodium. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 4 stars
04/03/2006
I enjoyed this recipe. It was quick and easy. The smell is great! I would recommend using less oil for frying the fish. The sauce thickened up nicely but I simmered the liquid a little before adding it to the fish. Read More
(11)

Most helpful critical review

Rating: 1 stars
11/10/2004
The worst. Don't waste your time or fish. The "sauce" wan't sauce. What you do is fry and kind of boil this. Smells great because of all the garlic but yuck. There are too many good ways to make fish to bother with this recipe. Read More
(29)
8 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
11/10/2004
The worst. Don't waste your time or fish. The "sauce" wan't sauce. What you do is fry and kind of boil this. Smells great because of all the garlic but yuck. There are too many good ways to make fish to bother with this recipe. Read More
(29)
Rating: 4 stars
04/03/2006
I enjoyed this recipe. It was quick and easy. The smell is great! I would recommend using less oil for frying the fish. The sauce thickened up nicely but I simmered the liquid a little before adding it to the fish. Read More
(11)
Rating: 4 stars
11/11/2004
We enjoyed this quite well. Had to make a couple substitutions to adjust for what I didn't have on hand. Used ocean perch not halibut peanut oil not sunflower water not broth. Used a mixture of season salt and reg. salt. The sauce does indeed thicken up once mixed in with the fish. My only disagreement with the recipe is that it took the fish longer than 5 minutes to brown. Easy quick and tasty. Read More
(8)
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Rating: 3 stars
02/24/2008
I tried this recipe for dinner tonight and I found that by using chicken broth the dish tasted more like chicken and not of halibut. I think I will try using veggie broth next time. Read More
(6)
Rating: 3 stars
09/17/2005
My husband really enjoyed this because there was a lot of garlic. (He LOVES anything with a lot of garlic.) But I found that the cornmeal gets mushy when you add the "sauce." I do agree that the sauce isn't sauce...It's quite liquidy. The flavor was alright but the texture was not appetising. Subtitutions: orange roughy instead of halibut left out the bay leaf added Old Bay seasoning to fish and extra garlic to liquid used olive instead of sunflower seed oil Read More
(5)
Rating: 5 stars
08/06/2006
This is a wonderful recipe! So easy to make and absolutely delicious!!! Thank you so much for sharing it with us! Read More
(1)
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Rating: 4 stars
07/30/2013
I found this a little bland but the good news is that fresh halibut is so delicious the recipe didn't drown that out. Also the recipe kept the fish moist. We put prepared horseradish on our plates with the fish and combining that with bites of halibut made this perfect. And the fact that this recipe was so quick and easy is what made me move it from 3 stars to 4. Read More