Wild rice crusted Halibut
  • Cooking Time: 35 MINUTES
  • Servings: 4
  • Preparation Time: 30 MINUTES
  • 4 tablespoons vegetable oil, divided
  • ½ cup wild rice
  • 1 cup all-purpose flour
  • 2 large eggs
  • 4 5–6-ounce skinless halibut, hake, or cod fillets
  • Kosher salt, freshly ground pepper
  • Lemon wedges (for serving)
  1. Heat 2 Tbsp. oil in a medium skillet over medium-high. Add rice and cook, tossing occasionally, until grains have popped open like popcorn and are lightly browned, about 2 minutes. Transfer to paper towels and let cool. Pulse in a food processor or blender to a fine powder.
  2. Preheat oven to 350°. Place flour in a shallow bowl. Beat eggs and 1 Tbsp. water in another shallow bowl. Place wild rice powder in a baking dish. Season fish with salt and pepper. Working with 1 fillet at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly. Coat with rice powder, pressing gently to adhere.
  3. Heat remaining 2 Tbsp. oil in a large ovenproof nonstick skillet over medium-high. Cook fish until golden brown, about 2 minutes per side. Transfer skillet to oven and roast fish until just opaque throughout, about 3 minutes. Serve with lemon wedges.
  4. Step 4
  5. Do Ahead: Wild rice powder can be made 3 days ahead. Store airtight at room temperature.
Recipe from the halibut made in class