![\"Premier](\"https:\/\/premiermeatcompany.com\/wp-content\/uploads\/2015\/10\/WebRes_Halibut_01-e1444242611940.jpg\")
<\/a>\nINGREDIENTS<\/strong>
\n2 8oz Boneless Halibut Filet<\/a>
\n4 tablespoons vegetable oil, divided
\n1\/2 cup wild rice
\n1 cup all-purpose flour
\n2 large eggs
\nKosher salt and freshly ground pepper
\n1\/2 cup Panko bread crumbs
\n1\/4 teaspoon ground cumin
\n1\/4 teaspoon ground coriander
\n1\/4 teaspoon garlic powder
\n1\/4 teaspoon red pepper flakes
\nolive oil
\nLemon wedges (for serving)
\n
<\/a>\nDIRECTIONS<\/strong>
\nHeat 2 tablespoons of vegetable oil in a medium skilet over medium-high heat. Add rice and cook for about two minutes, until grains are lightly browned then transfer over to paper towels to cool. Grind in blender or food processor to a fine powder.<\/p>\n
Preheat your oven to 350.<\/p>\n
Place flour, coriander and cumin in a shallow bowl, mix the wild rice, bread crumbs, red pepper, and garlic powder in a second bowl, and beat eggs and 1 tablespoon of water in a third bowl then set aside. Season filets with salt and pepper then, one filet at a time, dredge in flour, dip into egg mixture and coat with rice powder. Make sure you are coating evenly and removing excess at every step. Press rice powder gently to adhere.<\/p>\n
Heat 2 more tablespoons of vegetable oil in ovenproof nonstick skillet over medium heat. Cook halibut until it is golden brown (about 2 minutes each side). Transfer skillet with the fish over to oven and roast until filets are opaque throughout (about 3 minutes). Serve with lemon wedges and enjoy. To stay current on all our newest recipes, follow us on Twitter<\/a> and like us on Facebook<\/a>! Or if you just can’t get enough pictures of food, check us out on Instagram<\/a> for a daily helping.<\/p>\n Wild-Caught<\/strong>\t\t<\/p>\n","protected":false},"excerpt":{"rendered":" \t\t\t\tFor this crispy yet tender seafood lunch, you’ll only need to set aside about half an hour. Serve with a side of salad greens and have a light, healthy and delicious lunch.\t\t<\/p>\n","protected":false},"author":1,"featured_media":5391,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[160,185],"tags":[188,268,269,270,271,192,272,174,197,176,198,199,200,201,273,274,275,276,204,277,278,279,206,280,281,282,283,284,285,286,287,288,213,289,215],"_links":{"self":[{"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/posts\/5625"}],"collection":[{"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/comments?post=5625"}],"version-history":[{"count":0,"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/posts\/5625\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/media\/5391"}],"wp:attachment":[{"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/media?parent=5625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/categories?post=5625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/tags?post=5625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/a><\/p>\n