The Dish with Anita: Potato herb-crusted halibut - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Potato herb-crusted halibut

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SAN DIEGO (CBS 8) - This is one of my "last-minute dinner guests during the week" meals, and a variation of a more time-consuming recipe I do when I have more time.

It is ready in minutes and works with just about any firm-fleshed fish such as salmon, cod or red snapper. Using instant potato flakes in place of flour gives the fillets a wonderful crunchy flavor-packed exterior and keeps the fish moist and flaky. I served this with warm spinach and goat cheese salad and sundried tomato risotto. Enjoy!

Estimated total prep and cook time: 30 minutes.


4 6-8 oz halibut fillets

1 tsp each-salt, pepper

3 Tbsp Kraft olive oil mayo

3 Tbsp low fat milk or water

2 cups Idaho instant potato flakes

2 tbsp Good Seasons dry Italian dressing mix

Olive or peanut oil

Additional items: heavy bottom skillet, baking tray and rack


Rinse fillets and pat dry with paper towels. Season both sides of fish with salt and pepper.

In a shallow bowl or pie plate combine the mayo and milk/water until well mixed.

In another bowl/pie plate combine instant potato flakes and Italian dressing mix and use a fork to combine completely. Dip seasoned fillets in mayo mixture coating both sides, let excess drip off, then place in seasoned potato flakes. Press to coat, turn fillet over and press to coat again, making sure all side of fillet are covered. Repeat until all fillets are done. Place coated fillets on a large plate.

Place two tablespoons of olive or peanut oil in a skillet and preheat to medium high. Place fillets in heated skillet a few at a time avoid crowding the pan, as this will prevent fillets from cooking properly. Cook on medium high heat for about 4 to 5 minutes per side (cooking time will vary depending on how thick your fillets are.) Repeat until all fillets have been cooked. Place fillets on baking sheet covered with a rack to stay crunchy. Serve hot.

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