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Bake-Off® Contest 39, 2000
Long Beach, California

Halibut with Corn and Lime-Cilantro Butter

Net a keeper fish recipe with a citrus-cilantro and corn topping.

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  • prep time 25 min
  • total time
  • ingredients 11
  • servings 4
 

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® SteamCrisp® White Shoepeg Corn, drained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

For Chicken with Corn and Lime-Cilantro Butter, substitute 4 boneless skinless chicken breast halves for the fish. Cook chicken 12 to 14 minutes or until fork-tender and juices run clear.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
520
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
9g,
9%
),
Cholesterol
140mg
140%;
Sodium
720mg
720%;
Total Carbohydrate
32g
32%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
42g
42%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
8%;
Calcium
10%;
Iron
15%;
Exchanges:
2 Starch; 5 Very Lean Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.