A flavorful dish from the Kripalu Center for Yoga & Health in Massachusetts.
Ingredients
Makes 6 servings
Step 1
Preheat oven to 400°F. Spray baking sheet with nonstick spray. Whisk cornmeal, 1/4 teaspoon salt, and pinch of black pepper in small bowl. Dredge fish in cornmeal mixture and place on prepared sheet. Bake fish until just opaque in center, 10 to 13 minutes, depending on thickness of fillets.
Step 2
Meanwhile, melt butter in small saucepan over medium heat. Add raisins and wine; bring to boil. Reduce heat and simmer 5 minutes to soften raisins. Add almonds, lemon juice, and parsley.
Step 3
Place fish on platter. Spoon sauce over.
Nutrition Per Serving
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Reviews (13)
Back to TopGreat recipe! Was able to find very fresh fish and not over-cook. I used olive oil in a baking dish instead of spray, cut butter and raisins in half, since I prefer less sweet and less fat. Works well with a light grain like quinoa and afresh vegetable.
Anonymous
San Francisco
4/30/2016
Use crushed corn flakes instead of the cornmeal. also dipped fish in eggs before the corn flakes. I cooked the fish lightly on all sides in olive oil before baking...reducing the baking time to 5 minutes. ( my filets were very thick) For the sauce I added a touch of sugar and a splash of half/half. I used currents instead of the raisins. OMG...it was so good! My husband said restaurant meal!!
deanna1011
Middletown, DE
4/8/2014
This was fantastic. The trick, of course, is fresh fresh!
SZConover
Parkman, OH
12/15/2013
We loved this. I used regular raisins instead of golden raisins but it still worked.
burkley215
Lexington KY
8/9/2013
Great recipe! I will make this again.
flipori
Carbondale, CO
7/7/2013
This was a tasty recipe. I'd recommend adding more salt to the cornmeal mixture, and doubling the sauce recipe. The raisins (I used cranberries) and almonds soak up the liquid, so it wound up being less of a sauce for me than a topping.
Jeremy99
Denver, CO
4/25/2013
I made this just as the recipe stated - it was delicious. The halibut is delicate and the sauce was a nice pairing.
Anonymous
Pittsburgh, PA
10/16/2012
Loved it! After reading the comments, I used about half the butter, added a little more wine, added a few dashes of orange bitters, and substituted cilantro for the parsley. The sauce was full of flavor.
inflatabill
8/29/2012
Great recipe! My husband caught a 75 pound halibut last summer in Alaska so we have tried many halibut recipes and this is by far the best--the cranberries were a magnificent choice. We added a bit more salt and pepper, and paired the dish with a long-grain wild rice, green beans, and Brewer-Clifton 2008 Mount Carmel Sta. Rita Hills Chardonnay. Delicious! We'll definitely be passing this recipe along to our family in Alaska!!
hsvcarrie
Addison, Texas
3/9/2012
Excellent yet simple, easy preparation. The sauce was wonderful, although the suggestion of cranberries sounds like it might be worth a try for some additional color. Key to success here is getting good Halibut fillets and then not overcooking them!
jheimans
Seattle, WA
10/17/2011
Good but agree with the previous reviewer that it didnt have enough seasoning. Used dried cranberries as well. I also didn't like the way the butter pooled in the sauce. Might be better with less butter.
dulcinea14
2/18/2010
This was a quick and easy but impressive fish dish. The textures were wonderful. I too used dried cranberries since I had them on hand. Next time I would add more salt and pepper, I didn't think there was enough seasoning. The store didn't have Halibut that day so I used snapper instead and reduced the cook time slightly to keep the fish moist and juicy. Was a big hit for such an easy dish.
lhr47
Los Angeles, CA
1/13/2010
I made this on Christmas Eve and used dried cranberries instead of raisins for the color, and the tartness with the toasted almonds was a delightful contrast. Everyone enjoyed this dish. I will try with the raisins again at another time.
kdsilva
Bellevue, WA
12/24/2009
