Crispy Potato Nugget Hoisin Halibut

Crispy Potato Nugget Hoisin Halibut might be just the main course you are searching for. This dairy free and pescatarian recipe serves 4 and costs $9.31 per serving. One serving contains 666 calories, 54g of protein, and 23g of fat. 97 people were glad they tried this recipe. A mixture of canolan oil, flour, halibut, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 52 minutes. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is amazing. Similar recipes include Potato Nugget Nachos, Kid-Pleasing Potato Nugget Casserole, and Hoisin beef with crispy noodle cake.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 32 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 200 degrees F. Cut halibut in 4 equal pieces. In a mixing bowl, combine ginger, light soy sauce, white wine, and pepper in mixing bowl. Add fish to bowl and let marinate for about 20 to 30 minutes. Defrost potato nuggets; add panko, hoisin, oyster sauce, soy sauce, rice wine vinegar, and sesame oil. Mix together thoroughly and divide into 4 equal amounts. Heat a medium nonstick saute pan to low and add 2 tablespoons of oil. Remove fish from marinade, shake off excess marinade, and dredge in flour on both sides. Apply 1/4 of potato mixture to fish; press the mixture onto the top of the fish. Add fish potato-side-down to saute pan; cook 2 portions at a time. Cook until potato mixture is lightly browned and crispy. Gently turn the fish over; cook the other side for 2 minutes. When finished, remove, place on a baking sheet and hold in the oven until the next two fillets are cooked. Repeat the process for the next two fillets. Garnish with sesame seeds and green onions.

 

Step by step:

1. Preheat oven to 200 degrees F.

2. Cut halibut in 4 equal pieces. In a mixing bowl, combine ginger, light soy sauce, white wine, and pepper in mixing bowl.

3. Add fish to bowl and let marinate for about 20 to 30 minutes.

4. Defrost potato nuggets; add panko, hoisin, oyster sauce, soy sauce, rice wine vinegar, and sesame oil.

5. Mix together thoroughly and divide into 4 equal amounts.

6. Heat a medium nonstick saute pan to low and add 2 tablespoons of oil.

7. Remove fish from marinade, shake off excess marinade, and dredge in flour on both sides.

8. Apply 1/4 of potato mixture to fish; press the mixture onto the top of the fish.

9. Add fish potato-side-down to saute pan; cook 2 portions at a time. Cook until potato mixture is lightly browned and crispy. Gently turn the fish over; cook the other side for 2 minutes. When finished, remove, place on a baking sheet and hold in the oven until the next two fillets are cooked. Repeat the process for the next two fillets.

10. Garnish with sesame seeds and green onions.

Nutrition Information:

covered percent of daily need