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Halibut with Corn and Lime-Cilantro Butter

(10)

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

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

Bake-Off® Contest 39, 2000

Mary Capone

Long Beach, California

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 White Shoepeg Corn, drained

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe

Calories: 473.5
Calories from Fat: 230

% Daily Value

Total Fat: 23.5g; 36%
Saturated Fat 9.3g 47%
Cholesterol: 160.8mg; 54%
Sodium: 522.7mg; 22%
Total Carbohydrate: 28.3g; 9%
Dietary Fiber 2.6g 10% Sugars 3.3g
Protein: 38.1g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 7.40%; 7%
Calcium: 6.40%; 6%
Iron: 9.60%; 10%

Exchanges:

2 Starch; 5 Very Lean Meat; 4 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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