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Active Time
30 minutes
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Total Time
35 minutes
Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.
Ingredients
4 Servings
Step 1
Heat 2 tablespoons 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.
Step 2
Preheat oven to 350°F. Place flour in a shallow bowl. Beat eggs and 1 tablespoon 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.
Step 3
Heat remaining 2 tablespoons 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.
Do Ahead
Step 4
Wild rice powder can be made 3 days ahead. Store airtight at room temperature.
Leave a Review
Reviews (3)
Back to TopI was disappointed and found it wasn't worth the effort of puffing the rice and then washing the food processor. Would stick to breadcrumbs. Not much flavor.
sb_casey
Santa Barbara, CA
9/16/2020
Tried this because I was curious. Blech. One-note flavor, tedious crunching of indigestible coating. Needs herbs, spice, lemon, sauce, SOMETHING. Waste of halibut. Hit 2 forks by mistake and it won't let me take one away.
munacil
Shorewood, WI
9/29/2015
I'm a native Minnesotan and huge fan of Spoon & Stable so couldn't wait to try this... and was not disappointed! I admit I completely failed the pan-puffing rice step, mine just stay closed and eventually burned so I put boiled wild rice in food processor which left it more of a couscous consistency- not a fine flour but it still worked fine. Halibut had a delicious, nutty crust and inside was moist and flaky. Very simple and elegant preparation. I served it with roasted root vegetables, lots of lemon wedges and chopped dill and carrot tops.
closetcarnivore
Brooklyn, NY
9/14/2015
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