Semolina-Crusted Alaskan Halibut

Semolina is a bit courser than most flour, has an awesome texture and creates a great crust for Alaska halibut.


  • 4 Alaska Halibut fillets (5 to 6 oz. each), fresh, thawed or frozen
  • 3 tablespoons grapeseed or olive oil, divided
  • 2 cups semolina flour
  • 1⁄2 teaspoon coarse salt


  • Rinse any ice glaze from frozen Alaska Halibut under cold water, pat dry with paper towel. Drizzle a little oil into a heavy nonstick skillet and heat over medium-high heat. Brush halibut with remaining oil, then roll fish in semolina flour, making sure to cover all sides. Place the fish in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
  • Turn halibut over and season with salt, then reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
  • Serve over grilled vegetables or fresh greens topped with balsamic and olive oil.