RCI-SC.003.0020.001

Tempura Baked Halibut with Cilantro Aioli

Name: Tempura Baked Halibut with Cilantro Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Native American
Ingredients: 1 pound Halibut fillet (portion into 2 two inch chunks.); 1 cup Flour; 1 unit Egg; 1 cup Ice water; 1 unit Aioli; 1/4 unit -cup low fat Mayonnaise; 1 Tbsp Extra virgin olive oil; 1 Tbsp Garlic (minced); 1 Tbsp Cilantro (chopped); 1 tsp Lemon juice; 1 tsp Black pepper

Seafood – *Servings: 5.3 *Serving size: 3 ounces *Yield: 16 ounces

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

Halibut fillet
portion into 2 two inch chunks.
1 pound
Flour
1 cup
Egg
1 unit
Ice water
1 cup
Aioli
1 unit
-cup low fat Mayonnaise
1/4 unit
Extra virgin olive oil
1 Tbsp
Garlic
minced
1 Tbsp
Cilantro
chopped
1 Tbsp
Lemon juice
1 tsp
Black pepper
1 tsp

Method

Whisk the egg in a medium bowl. Add very cold ice water.

Add flour. Mix, but not too much.

Spray the baking pan with nonstick canola cooking spray.

Dip the fish in the batter and place on cooking pan.

Bake the fish in a 350 degree oven for 20 minutes or until slightly golden.

In small bowl, whisk in mayonnaise, olive oil, garlic, cilantro, lemon juice and black pepper for aioli.

Serve and enjoy

Tempura Baked Halibut with Cilantro Aioli

Ingredients

Method

What Makes This Variant Distinct