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Corn Flake Crusted Halibut with Strawberry Balsamic Greek Yogurt

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Strawberry Crusted Halibut

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Corn Flake Crusted Halibut with Strawberry Balsamic Greek Yogurt
 
Ingredients
 
Greek Yogurt Topping:
- 6 tablespoons Greek Yogurt
- 1 tablespoon Sonoma Farm Strawberry Balsamic Vinegar 
 
Fish:
-1 cup fat-free milk 
-1 large egg white, lightly beaten 
-2 cups corn flakes, finely crushed 
-1/4 cup all-purpose flour
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-2 tablespoons Sonoma Farm Extra Virgin Olive oil
-4 (6-ounce) halibut fillets
 
 
Preparation:
 
1. To prepare toppingli, combine first 2 ingredients, stirring well.
2. To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt, and black pepper in a shallow dish.
3. Heat extra virgin olive oil in a large nonstick skillet over medium-high heat. 
4. Dip fish in milk mixture; dredge in corn flake mixture. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with Greek yogurt topping.