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:

4 tablespoons canola oil

1/2 cup all-purpose flour

1 tablespoon minced fresh ginger

1/2 cup chopped green onions

2 pounds halibut (whole fillet), cut into 4 equal pieces

1/2 cup hoisin sauce

1/4 cup light soy sauce

1/4 cup oyster sauce

1 cup panko bread crumbs

2 cups shredded potato nuggets, defrosted (recommended: Tater Tots)

2 tablespoons rice wine vinegar

1/2 teaspoon sesame oil

3 tablespoons sesame seeds, toasted

1/4 cup soy sauce

1/4 cup white wine

Equipment:

oven

mixing bowl

bowl

frying pan

baking sheet

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:

Quickview
604k Calories
51g Protein
22g Total Fat
44g Carbs
48% Health Score
Limit These
Calories
604k
30%

Fat
22g
35%

  Saturated Fat
2g
16%

Carbohydrates
44g
15%

  Sugar
11g
13%

Cholesterol
112mg
37%

Sodium
2839mg
123%

Alcohol
1g
9%

Get Enough Of These
Protein
51g
103%

Selenium
116µg
166%

Vitamin B3
18mg
94%

Vitamin D
10µg
71%

Vitamin B6
1mg
71%

Phosphorus
676mg
68%

Vitamin B12
2µg
43%

Vitamin K
37µg
35%

Manganese
0.7mg
35%

Potassium
1223mg
35%

Vitamin B1
0.46mg
30%

Magnesium
108mg
27%

Vitamin E
4mg
27%

Folate
101µg
25%

Copper
0.48mg
24%

Iron
3mg
22%

Vitamin B2
0.37mg
22%

Calcium
136mg
14%

Fiber
3g
14%

Zinc
1mg
13%

Vitamin B5
1mg
11%

Vitamin A
279IU
6%

Vitamin C
2mg
3%

covered percent of daily need
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Food Trivia

The largest item found on any menu is roasted camel which is still served at some Bedouin weddings and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other ingredients.

Food Joke

When the employees of a restaurant attended a fire safety seminar, they watched a fire official demonstrate the proper way to operate an extinguisher. "Pull the pin like a hand grenade," he explained, "then depress the trigger to release the foam." Later an employee was selected to extinguish a controlled fire in the parking lot. In her nervousness, she forgot to pull the pin. The instructor hinted, "Like a hand grenade, remember?" In a burst of confidence she pulled the pin -- and hurled the extinguisher at the blaze.

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