Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Tempura Baked Halibut with Cilantro Aioli
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Seafood
schedulePrep 0 min
local_fire_departmentCook 0 min
groups5 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4510279
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Fish
- 1 pound halibut fillet, portioned into 2 ea. 2-inch chunks.
- 1 cup flour
- 1 egg
- 1 cup ice water
Aioli
- ¼ cup low-fat mayonnaise
- 1 tbsp extra-virgin olive oil
- 1 tbsp minced garlic
- 1 tbsp chopped cilantro
- 1 tsp lemon juice
- 1 tsp black pepper
Directions
- Whisk the egg in a medium bowl. Add very cold ice water.
- Add flour. Mix, but not too much.
- Spray a baking pan with nonstick canola cooking spray.
- Dip the fish in the batter and place in the prepared pan.
- Bake the fish in a 350°F 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
Notes
Do not over mix tempura batter! It can be a little lumpy.
Serve with reduced sodium soy sauce on the side.
Add cayenne or crushed red pepper to aioli for more heat.