Wild Rice-Crusted Halibut

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

Baixar
Baixar
PDF do artigo foi baixado
Compartilhar
Compartilhar
Link do artigo copiado para a área de transferência
Language
Language
Discussão
Versão em Áudio
Adicionar às fontes preferidas no Google

This wild rice-crusted halibut provides a sophisticated twist on a classic pan-fried fish dish. By popping wild rice until it is toasted and fragrant before grinding it into a fine powder, you create a unique, nutty coating that offers a far deeper flavour profile than traditional breadcrumbs. The contrast between the crunchy exterior and the delicate, buttery flakes of the halibut makes this a truly rewarding main course for any seafood lover.

As a high-protein option, this recipe is perfect for those seeking a nutritious yet satisfying dinner that feels like a restaurant-quality treat. While halibut is used here for its firm texture, the method works beautifully with other white fish such as hake or cod. Serve it alongside steamed seasonal greens or a fresh citrus salad for a balanced, elegant meal that is remarkably simple to prepare.

Ingredients for Wild Rice-Crusted Halibut

60ml de óleo vegetal, dividido
120ml wild rice
130g de farinha de trigo
2 ovos grandes
4 (5–170g ) skinless halibut, hake, or cod fillets
Sal kosher, pimenta moída na hora
Fatias de limão (para servir)

How to make Wild Rice-Crusted Halibut

Heat 2 tablespoons oil in a medium skillet over medium-high. Add rice and cook, tossing occasionally, until grains have popped open like popcorn and are lightly browned, about 2 minutes. Transfer to paper towels and let cool. Pulse in a food processor or blender to a fine powder.

Preheat oven to 177°C. Place flour in a shallow bowl. Beat eggs and 1 tablespoon water in another shallow bowl. Place wild rice powder in a baking dish. Season fish with salt and pepper. Working with 1 fillet at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly. Coat with rice powder, pressing gently to adhere.

Heat remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high. Cook fish until golden brown, about 2 minutes per side. Transfer skillet to oven and roast fish until just opaque throughout, about 3 minutes. Serve with lemon wedges.

Wild rice powder can be made 3 days ahead. Store airtight at room temperature.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.