Wild Rice-Crusted Halibut

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This wild rice-crusted halibut provides a sophisticated twist on a classic pan-fried fish dish. By popping wild rice until it is toasted and fragrant before grinding it into a fine powder, you create a unique, nutty coating that offers a far deeper flavour profile than traditional breadcrumbs. The contrast between the crunchy exterior and the delicate, buttery flakes of the halibut makes this a truly rewarding main course for any seafood lover.

As a high-protein option, this recipe is perfect for those seeking a nutritious yet satisfying dinner that feels like a restaurant-quality treat. While halibut is used here for its firm texture, the method works beautifully with other white fish such as hake or cod. Serve it alongside steamed seasonal greens or a fresh citrus salad for a balanced, elegant meal that is remarkably simple to prepare.

Ingredients for Wild Rice-Crusted Halibut

60ml vegetable oil, divided
120ml wild rice
130g vetemjöl
2 stora ägg
4 (5–170g ) skinless halibut, hake, or cod fillets
Koshersalt, nymalen peppar
Citronskivor (för servering)

How to make Wild Rice-Crusted Halibut

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.

Preheat oven to 177°C. 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.

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.

Wild rice powder can be made 3 days ahead. Store airtight at room temperature.

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