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Halibut with Corn and Lime-Cilantro Butter
Halibut with Corn and Lime-Cilantro Butter
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Net a keeper fish recipe with a citrus-cilantro and corn topping.
Prep Time:
25 Min
Total Time:
Makes:
4 servings
Mary Capone
Long Beach
,
CA
Bake-Off® Contest 39, 2000
(10)
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RECIPE
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NUTRITIONAL INFO
INGREDIENTS
1
tablespoon milk
1
egg
1/4
cup Pillsbury BEST® All Purpose or Unbleached Flour
1/2
cup Progresso® Garlic Herb Bread Crumbs
4
(6-oz.) halibut fillets (or any firm white fish)
4
tablespoons butter or margarine
2
tablespoons olive oil
1
garlic clove, minced
1 1/2
tablespoons fresh lime juice
1/4
cup chopped fresh cilantro
1
(11-oz.) can Green Giant® White Shoepeg Corn, drained
DIRECTIONS
1.
In small shallow bowl, combine milk and egg; beat well. Place flour and bread crumbs in separate shallow bowls. Coat fish with flour; dip in egg mixture. Coat with bread crumbs.
2.
In large skillet, combine 2 tablespoons of the butter, olive oil and garlic. Heat over medium heat until hot. Add halibut; cook 10 to 12 minutes or until golden brown and fish flakes easily with fork, turning once. Remove fish from skillet; cover to keep warm.
3.
Add remaining 2 tablespoons butter, lime juice and cilantro to same skillet; stir to scrape up any brown bits from bottom. Add corn; cook 2 to 4 minutes or until thoroughly heated. Serve corn mixture over halibut.
High Altitude Directions