Tempura Baked Halibut with Cilantro Aioli

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
Tempura Baked Halibut with Cilantro Aioli

Photo: T.Tseng / Wikimedia Commons / CC BY 2.0

Procedure

  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, tips, and variations

  • 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.