When I was a child, my mother would make this great recipe. a dish that is juicy on the inside and crunchy on the outside. Excellent for ling cod, snapper, or other white fish as well. Enjoy your halibut with a fresh spinach salad, toasted French bread, and what my sisters and I used to call “pink sauce” (Miracle Whip and ketchup combined).
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound halibut fillets
- ¾ cup all-purpose flour
- ½ cup low-fat creamy salad dressing (e.g. Miracle Whip™)
- 1 ½ cups crushed saltine crackers
- garlic salt to taste
- ground black pepper to taste
- 1 pinch seasoning salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels.
- 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
| Calories | 484 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 4 g |
| Sodium | 774 mg |
| Sugars | 3 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Easy enough to make, but I’d use Panko crumbs to replace the cracker crumbs.
Delicious
Simple and delicious. I didn’t have seasoning salt so used paprika instead and turned out great. Served with some tartar was so yummy 🙂
Started with mayonnaise for the Miracle Whip as we aren’t fans. I found myself with too much saltine crumb. Larger fillets will require more, of course…I eyeballed it, but not until I’d crushed the saltines. Pulled all but 1/2 a cup out. Added a bit (perhaps 1/4 tea) of powdered garlic, a pinch of pepper, and half a tea of dill (this wasn’t enough IMO). I had mayonnaise leftover which wasn’t a problem. This particular fillet was 1/2″-2/3″ thick and it took quite a bit longer than indicated to bake. I added almost 10 minutes to the bake time (and let it rest 5). It was not overcooked. I suspect this recipe would be more dependable using a flake test for the fish rather than a time. Many fish recipes are this way. The spices could easily be varied with moist and flavorful results. I didn’t get a particularly crispy coating, but it was good and I’ll make it again. My husband went back for seconds and requested the leftovers for lunch. Thank you for the recipe!
I have to admit that I was disappointed, so was my daughter. The coating never browned, the flavor was ‘off’ both bland and it overpowered the flavor of the fish. The only thing we tasted was salt. I was expecting crispy but all we got was the crunch of the softened crackers.
My fiance made this for me and I was unsure about the recipe but it turned out really well. Very nice flavor, although next time I will use less cracker crumbs. He served this with a lemon pepper mayo dip which was an amazing compliment to the dish!
This is my new “go-to” recipe for fish. About the only way I can get the kids to eat fish, and they even ask for seconds! THANKS!
I made this using Old Bay seasoning. It tasted great with halibut and grouper although I had to cook it a little longer than 25min. I also made it with chicken and that was the best yet!! 35min cook time for chicken breast, delicious!
Excellent, efficient and very tasty. I used fresh garlic in the saltines mix. Yum. I do not think one quite requires 1.5 cup of saltines. 0.75 cup was plenty. Feeds 2. Greetings from Houston
Pretty tasty, make sure your crackers are powdered instead of crushed like I did, just a dusting of the crackers would be better.
really good, I used Ritz crackers instead, great easy recipe
Really easy great tasting recipe! Thanks so much for sharing! I use peppercorn ranch dressing instead of Mayo and it tastes great.
We’re in ALASKA & live in a fishing community, needless to say we have a lot of fish (70# of freshly caught halibut just added to freezer this week). I always look for good recipes and this one is just that. I used Panko crumbs–cut down on already salty fish– & added in some cayenne pepper, served over greens & it was gobbled down. Will definitely make again… it’s guest worthy.
Had to sub ritz crackers for the saltines (that’s what I had on hand). One tip – bake on parchment paper and the batter won’t stick to the pan.
I am not a fan of “Miracle Whip” type dressings, or cracker crumbs, so I put a tablespoon of Litehouse Big Bleu Dressing and used Panko Bread Crumbs, using the seasonings recommended. After baking, I broiled it on one side for about 3-5 minutes…Oh, my yummy, my tummy!
Tried this for dinner today. Thought is was very good. Probably will make again.
This is the first fish my husband has liked and eaten. Wonderful! I used talapia and just sprinkled maybe 1/2 cup of wondra and about 2 T of crumbs and Miracle whip on each side. Reheating leftovers in a pan sprayed with Pam insures that it is not mushy and makes it nice and crunchy.
I’ve made this a few times with Ritz crackers in place of saltines as well as a dash of lemon pepper mixed in with the Miracle Whip. The fish always comes out impressively moist and delicious. Unfortunately, I’ve never been able to achieve the “crunch” coating suggested by the recipe, but the flavor and texture is still quite good. As an Alaskan who catches her own halibut, it’s difficult to find new recipes that do justice to the fish, but friends and family love this recipe and request that I make it often!
Used 1/2 mayo and 1/2 horseradish rather than Miracle Whip. Would use a bit less horseradish next time, but otherwise very tasty.
Super easy super yummy! Big hit. I have made it a few times for my family.
This is a tasty recipe. Because halibut is so expensive (even on the Atlantic coast) I always hesitate to try new recipes. Also, it work well with haddock fillets. Thanks for submitting.