Halibut with Corn and Lime-Cilantro Butter

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

Bake-Off® Contest 39, 2000

Long Beach, California

tablespoon milk

egg

1/4

cup Pillsbury BEST® All Purpose or Unbleached Flour

1/2

cup Progresso™ Garlic Herb Bread Crumbs

(6-oz.) halibut fillets (or any firm white fish)

tablespoons butter or margarine

tablespoons olive oil

garlic clove, minced

1 1/2

tablespoons fresh lime juice

1/4

cup chopped fresh cilantro

(11-oz.) can White Shoepeg Corn, drained

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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.

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.