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Tempura Baked Halibut with Cilantro Aioli

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Prep: 0 min Cook: 0 min Servings: 5 Difficulty: medium

Categories: Drink, Baked

Tags: baked, easy, recipes using cilantro, recipes using cooking spray, recipes using egg, recipes using garlic, recipes using halibut, recipes using lemon juice, recipes using mayonnaise, recipes using wheat flour, recipes without cooking time

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ATempura_Baked_Halibut_with_Cilantro_Aioli)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ATempura%20Baked%20Halibut%20with%20Cilantro%20Aioli&oldid=4510279

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

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

  1. Whisk the egg in a medium bowl. Add very cold ice water.
  2. Add flour. Mix, but not too much.
  3. Spray a baking pan with nonstick canola cooking spray.
  4. Dip the fish in the batter and place in the prepared pan.
  5. Bake the fish in a 350°F oven for 20 minutes or until slightly golden.
  6. In small bowl, whisk in mayonnaise, olive oil, garlic, cilantro, lemon juice and black pepper for aioli.
  7. 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.