Crispy Hoisin-Glazed Halibut with Tater Tot Crust
Experience a delightful twist on seafood with this Crispy Hoisin-Glazed Halibut, perfectly paired with a delectable tater tot crust. Inspired by Guy Fieri’s culinary magic, this dish features succulent halibut fillets marinated in a zesty blend of ginger and soy, then coated with a crispy mixture of tater tots, panko breadcrumbs, and hoisin sauce. This unique flavor combination creates a crispy exterior that encases the tender fish within, making for an exciting and satisfying meal. Serve it with a garnish of toasted sesame seeds and fresh green onions, and you’ll have an unforgettable dish that’s perfect for family dinner or entertaining guests.
4
Servings
263
Calories
15
Ingredients
Ingredients
halibut fillet
2 lbs (cut into 4 equal pieces)
fresh ginger
1 tablespoon (minced)
light soy sauce
1/4 cup
white wine
1/4 cup
tater tots
2 cups (shredded and defrosted)
panko breadcrumbs
1 cup
hoisin sauce
1/2 cup
oyster sauce
1/4 cup
soy sauce
1/4 cup
rice wine vinegar
2 tablespoons
sesame oil
1/2 teaspoon
all-purpose flour
1/2 cup
canola oil
4 tablespoons
sesame seeds
3 tablespoons (toasted)
green onion
1/2 cup (chopped)
Instructions
1
Preheat your oven to 200°F (93°C) to keep the cooked halibut warm.
2
Cut the halibut into 4 equal pieces. In a mixing bowl, whisk together the minced ginger, light soy sauce, white wine, and freshly ground pepper. Submerge the halibut pieces in the marinade and let them soak for about 20-30 minutes to absorb the flavors.
3
While the fish marinates, thoroughly defrost the tater tots (or potato nuggets). In a separate bowl, combine the defrosted tater tots with panko breadcrumbs, hoisin sauce, oyster sauce, soy sauce, rice wine vinegar, and sesame oil. Mix well until the ingredients are fully incorporated, then divide the mixture into four equal portions.
4
In a medium-sized nonstick sauté pan, heat 2 tablespoons of canola oil over low heat.
5
Remove the halibut from the marinade and allow any excess marinade to drip off. Dredge each piece of halibut in all-purpose flour, coating both sides evenly.
6
Take one portion of the potato mixture and press it firmly onto the top of a piece of halibut. Place the halibut potato-side down in the heated sauté pan. Repeat with a second piece of halibut, cooking two portions at a time.
7
Sauté the halibut for about 4-5 minutes, or until the potato crust is lightly browned and crispy. Carefully flip the fillets over and cook for an additional 2 minutes on the other side until fully cooked through.
8
Once both pieces are done, transfer them to a baking sheet to keep warm in the preheated oven. Repeat this process for the remaining two fillets.
9
To serve, garnish with toasted sesame seeds and chopped green onions for a burst of flavor and freshness.
Nutrition Information
12g
Fat
29g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Hoisin-Glazed Halibut with Tater Tot Crust?
It is a seafood dish featuring halibut fillets marinated in ginger and soy, topped with a crispy mixture of shredded tater tots, panko breadcrumbs, and hoisin sauce.
What type of fish is used in this recipe?
The recipe calls for 2 pounds of halibut fillet, which is cut into four equal pieces.
How many servings does this recipe yield?
This recipe makes 4 servings.
What ingredients are in the halibut marinade?
The marinade consists of minced fresh ginger, light soy sauce, white wine, and freshly ground pepper.
How long should I marinate the halibut?
The halibut pieces should soak in the marinade for approximately 20 to 30 minutes to absorb the flavors.
How are the tater tots prepared for the crust?
The tater tots should be thoroughly defrosted and then shredded before being mixed with the other crust ingredients.
What is included in the tater tot crust mixture?
The crust mixture includes shredded tater tots, panko breadcrumbs, hoisin sauce, oyster sauce, soy sauce, rice wine vinegar, and sesame oil.
What temperature should the oven be set to?
The oven should be preheated to 200°F (93°C) to keep the cooked halibut warm while finishing the remaining portions.
What is the purpose of the all-purpose flour?
The flour is used to dredge the halibut fillets, ensuring they are evenly coated to help the potato crust adhere to the fish.
How do I apply the crust to the fish?
Take one portion of the potato mixture and press it firmly onto the top of a piece of floured halibut.
Which side of the halibut do I cook first?
You should place the halibut potato-side down in the heated sauté pan first.
How long do I sauté the potato-side of the fish?
Sauté the potato crust for about 4 to 5 minutes, or until it becomes lightly browned and crispy.
How long does the second side of the fish take to cook?
After flipping the fillets, cook for an additional 2 minutes until the fish is fully cooked through.
What type of oil is recommended for sautéing?
Canola oil is recommended for sautéing the halibut.
How many calories are in one serving?
There are approximately 263 calories per serving.
What are the total fat and protein counts?
Each serving contains 12 grams of fat and 15 grams of protein.
How many carbohydrates are in this recipe?
Each serving contains 29 grams of carbohydrates.
What are the suggested garnishes for this dish?
The dish is garnished with toasted sesame seeds and chopped green onions.
Who inspired this recipe?
This dish is inspired by the culinary style of Guy Fieri.
Is there a specific heat setting for the sauté pan?
Yes, you should heat the canola oil in the sauté pan over low heat.
How do I keep the first batch of fish warm?
Once the first two pieces are cooked, transfer them to a baking sheet and keep them in the preheated 200°F oven.
What is the total ingredient count for this recipe?
There are 15 ingredients in this recipe.
Can I use rice wine vinegar in this dish?
Yes, 2 tablespoons of rice wine vinegar are used in the potato crust mixture.
What size nonstick pan should I use?
A medium-sized nonstick sauté pan is recommended.
How much sesame oil is used?
The recipe calls for 1/2 teaspoon of sesame oil.
How much hoisin sauce is required?
The recipe requires 1/2 cup of hoisin sauce for the crust mixture.
What should I do with excess marinade?
You should allow any excess marinade to drip off the halibut before dredging it in flour.
Can I substitute panko with regular breadcrumbs?
While panko is recommended for its extra crunch, regular breadcrumbs can be used if panko is unavailable.
How do I know the halibut is finished cooking?
The halibut is finished when the potato crust is crispy and the fish is opaque and fully cooked through after the second side is sautéed.
Is this dish spicy?
No, this dish is not spicy; it has a savory and slightly sweet profile from the ginger, soy, and hoisin.