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Broiled Halibut with Rosemary

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FLAKY FISH

Since I haven’t made any fish dishes lately it was time for this Broiled Halibut with Rosemary. It’s light and crispy and very simple to make. The fish is dipped in olive oil and rosemary and broiled coated with breadcrumbs.


I served it with a light lettuce and tomato salad and that was it. Halibut is a light, flaky, low fat fish that is an excellent choice for broiling of frying. For this recipe you can buy fresh or frozen halibut fillets. This fish doesn’t have a fishy flavor like some seafood and it flakes with a fork when properly cooked.

Of course this Broiled Halibut dish would not be complete without the rosemary. I know I seem to be on a rosemary kick the last couple of months but it’s so good with this fish I just couldn’t resist using it again. Like I already mentioned I served this fish with a light salad but you can also serve it with some steamed asparagus or string beans.

Keep it simple in order to enjoy the fish.

INGREDIENTS

  • 1 pound of fresh or frozen halibut filets
  • 3/4 cup of seasoned breadcrumbs
  • 1 clove of garlic, finely chopped
  • 1 tsp of fresh rosemary, finely chopped
  • 2 tbls of extra virgin olive oil
  • 2 lemons

    PREPARATION

  • Rinse fish off and pat dry with a paper towel.
  • Combine the oil, garlic and the juice from 1/2 a lemon.
  • In a small dish combine breadcrumbs and rosemary.
  • Brush the fish on both side with the oil mixture and dredge through the breadcrumbs until lightly coated.
  • Cover and refrigerate for about 1 to 2 hours.
  • Place the fish on a greased broiler pan and broil for 5 minute on each side.

    Plate and serve with the remaining lemons. Serves 4 people.



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