Wild Rice-Crusted Halibut
A sophisticated seafood dish featuring halibut fillets coated in a unique wild rice crust. The fish is dredged in flour, egg, and ground wild rice before being pan-seared and finished in the oven for a crispy exterior and tender, flaky interior.
Ingredients
- •4 tablespoons vegetable oil, divided
- •½ cup wild rice
- •1 cup all-purpose flour
- •2 whole large eggs
- •4 fillets skinless halibut
- •1 to taste Kosher salt and pepper
- •1 to serve lemon wedges
Cooking Instructions
- 1.
Heat 2 tablespoons oil in a medium skillet over medium-high. Add rice and cook, tossing occasionally, until grains have popped open like popcorn and are lightly browned, about 2 minutes. Transfer to paper towels and let cool. Pulse in a food processor or blender to a fine powder.
5 min
- 2.
Preheat oven to 350°F. Place flour in a shallow bowl. Beat eggs and 1 tablespoon water in another shallow bowl. Place wild rice powder in a baking dish. Season fish with salt and pepper. Working with 1 fillet at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly. Coat with rice powder, pressing gently to adhere.
10 min
- 3.
Heat remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high. Cook fish until golden brown, about 2 minutes per side. Transfer skillet to oven and roast fish until just opaque throughout, about 3 minutes. Serve with lemon wedges.
7 min
- 4.
Wild rice powder can be made 3 days ahead. Store airtight at room temperature.
