Fried Grilled East Coast Halibut Recipe
Mango salsa, swiss chard, coconut rice
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Halibut
Mango Salsa
Coconut Rice
Swiss Chard
Method
Preparation of Coconut Rice
- 1
Cook the Rice
In a medium saucepan, combine the long-grain rice, coconut milk, water, and salt. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
Mango Salsa
- 2
Prepare the Salsa
In a mixing bowl, combine the diced mango, chopped red onion, diced red bell pepper, and chopped cilantro. Add lime juice and salt to taste. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.
Swiss Chard
- 3
Sauté the Swiss Chard
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped Swiss chard and salt, cooking until wilted, about 5 minutes. Stir occasionally.
Fried Grilled Halibut
- 4
Prepare the Halibut
Set up a breading station with three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs. Dredge each halibut fillet in flour, dip in egg, and then coat with panko breadcrumbs.
- 5
Fry the Halibut
In a large frying pan, heat the oil over medium-high heat. Once hot, carefully add the breaded halibut fillets, cooking for about 3-4 minutes per side until golden brown and cooked through. Remove and drain on paper towels.