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Ingredients
- 2 (cup) buttermilk
- 1 1/2 (teaspoon) salt
- 4 halibut fillets
- 1 (8.0 ounce package) rye crackers
- 2 (tablespoon) Greek seasoning
- 3 beaten
- 2 (tablespoon) water
- 1/2 (cup) butter, melted
Directions
- Set a large resealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day.
- Preheat the oven to 250 degrees F (120 degrees C).
- Place half of the crackers and half of the Greek seasoning into a blender. Cover and pulse until they become fine crumbs. Pour into a shallow bowl, and repeat with remaining crackers and Greek seasoning. Whisk eggs with water in a separate bowl.
- Remove halibut from the bag and discard the marinade. Dip fish into the egg and then in the crumbs until evenly coated. Place coated fillets into a lightly greased 9x13 inch baking dish. Do not let them touch, as they will weld themselves together. Drizzle fish with melted butter.
- Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 724
- Total Fat
- 34g
- Saturated Fat
- 17g
- Cholesterol
- 196mg
- Sodium
- 1341mg
- Carbohydrate
- 12g
- Dietary Fiber
- 2g
- Sugars
- 6g
- Protein
- 90g
- Vitamin A
- 26%
- Vitamin C
- 2%
- Calcium
- 35%
- Iron
- 23%
- Potassium
- 2063mg
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