Orange marmalade sauce is combined with chicken wings before being cooked to perfection.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups olive oil for frying
- 1 red onion, sliced and separated into rings
- ½ cup balsamic vinegar
- 2 cups plain dry bread crumbs
- 1 cup self-rising flour
- 6 (6 ounce) fillets halibut
Instructions
- Heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar.
- Combine the bread crumbs and flour. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side.
- Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top for show.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 486 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 3 g |
| Protein | 42 g |
| Saturated Fat | 2 g |
| Sodium | 625 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I used the base of the recipe with Yellowfin Tuna, but I cut onion chunks and soaked them in balsamic. I used a smaller pan which allowed me to cover the whole fillets. I cooked 5 minutes, then turned and cooked for 2 minutes just to be sure. I would put the fish in the mixture and pour more balsamic on top. I let everything soak up the balsamic and it turned out super tasty. I just wish I cooked the onions. I love onion, and eating it raw is still good, but cooked in balsamic vinegar is so much better.
Sorry but I had a couple of problems with this recipe. The flour/breadcrumb mixture wouldn’t stick to the fish without a binder. I whisked a whole egg, dipped the fish into flour, the egg and then into the flour/breadcrumb mixture. After doing this the fish was really good. The balsamic for me was too sweet to serve with fish. I felt and tasted that the dish needed more acidity. Thanks for posting your recipe.
My husband and I really enjoyed this way of making halibut. I used seasoned bread crumbs and all purpose flour. The balsamic vinegar adds a good flavor.
I used cod and this fish came out better than I expected. I was worried it was going to be soggy, but it was not.
My husband and I LOVED this recipe. I followed very close to the original recipe, however I used less oil and I used seasoned bread crumbs. I also couldn’t find halibut, so we used cod. DELICIOUS! Thank you for sharing. We will make again. Yummm.
Good recipe. It can be made healthier with a lot less oil, use olive oil, and less flour. For this kind of frying, don’t use your evoo, use a lighter one. Less smoke.