Schoolhouse Halibut
- Four 8 ounce fresh or previously frozen Halibut filets
- One quart Milk, regular Vitamin D Milk is best
- Four ounces regular Kellogg's Cornflakes
- Four tablespoons Kerrygold Irish Butter
- If frozen, allow the filets to thaw in the refrigerator prior to baking. Place the filets in a bowl large enough to accommodate them and cover with milk for an hour or two. This will increase the moisture in previously frozen filets and adds to the flavor of the fresh. While soaking the fish, place the corn flakes in a food processor and lightly grind them to a cornmeal consistency.
- Place the ground cornflakes in a large dish, remove the filets from the milk and coat them generously with the cornflake crust.
- Preheat the oven to 350 degrees.
- Place the filets in an uncovered, oven safe baking dish with a cube of butter (about a teaspoon) on top of each. Add the remaining butter to the baking dish. Bake for 25 minutes on the middle oven rack and enjoy with some freshly prepared coleslaw and boiled red potatoes for a wonderful "anytime" meal.
milk, regular kellogg, kerrygold irish butter
Taken from www.epicurious.com/recipes/member/views/schoolhouse-halibut-52807801 (may not work)