Here’s one of my favorite things to do with halibut. It’s fantastic when the fish is fresh, but it’s also great with frozen fish. My mom used to make this a lot, except she didn’t use quite as much garlic, so use your own judgment. For a summertime feast, serve great mounds of these fish sticks accompanied by a huge bowl of peach-almond salad with honey-balsamic dressing, depending on what fruit is in season. You won’t even need dessert—just eat more salad!
skinless halibut fillets, cut into finger-sized pieces or a bit larger
canola or light olive oil
sea salt or kosher salt
whole wheat bread slices, stale or fresh (but not dried hard), processed in a food processor into bread crumbs. I like to use whole-wheat sourdough bread from our Rise & Shine bakery, but any hearty bread will do.
lemon, cut into wedges
1. Preheat your oven to 400 degrees.
2. Crush 4 or 5 garlic cloves into a shallow bowl. Add a ½ teaspoon or so of salt and mash it into the garlic with a fork. Add about a ½ cup of oil and stir until well-combined.
3. Pour a cup or so of the bread crumbs into another shallow bowl.
4. Using a fork, dunk each halibut piece into the garlicky oil, drain for a second, then drop it into the bread crumb bowl. Coat thoroughly with bread crumbs and transfer to a baking sheet.
5. As you run out of oil and bread crumbs, refill the bowls and keep going (you don’t need to add more garlic and salt—just refill the oil and mix well).
6. Bake the halibut for about 7 or 8 minutes, just until the fish flakes. This will depend on how thick the pieces are. Don’t overcook them, or they will be dry.
7. Serve with lemon wedges and a big salad.