Broiled Halibut with Rosemary was one of the first fish dishes I've made in a long time. 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.
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
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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