Recipe: Baked Halibut with Dill Sauce

My husband is not always a fan of white fish, but I finally found a way to make it that he likes. It's simply baked in a cornmeal crust, which gives it a nice crunch and takes away the "floppiness" that makes it unappetizing to some people. You can substitute any white fish for halibut; I recommend getting seafood that is wild-caught.

Ingredients for Dill Sauce:
½ c. plain Greek yogurt
2 TBS. fresh dill
½ lemon, juiced
½ tsp. salt
¼ tsp. black pepper

Ingredients for Baked Halibut:
2 halibut steaks
½ c. cornmeal
¼ c. milk
½ tsp. salt
½ tsp. black pepper

 

To make the sauce, chop 2 tablespoons of dill and mix it together with the rest of the ingredients. For best results, do this a few hours ahead or even the day before, so that the flavors have time to meld.

 

 

Get together the ingredients for the halibut and preheat the oven to 375° F.

 

Did you know that you can make your own cornmeal from regular popcorn? Run the popcorn through a grain mill such as the Wondermill and the cornmeal comes out very fresh and soft.

Put the cornmeal on a plate and the milk in a bowl; season them with the salt and pepper.

Dip the halibut steaks into the milk, and then coat completely with the cornmeal. Put them on a baking sheet and bake for 10 to 12 minutes, until the fish is hot and flaky.

Serve with the dill sauce and other sides.

White fish is a great source of protein, iron, and B vitamins, so make them a part of your rotation!

Printable: Baked Halibut with Dill Sauce