Comments on: Cornmeal Crusted Halibut with Summer Succotash

By: Sylvia Fountaine | Feasting at Home

Sylvia Fountaine | Feasting at Home — Sun, 20 Aug 2023 21:35:30 +0000

In reply to Paula. Great to hear Paula! Love it!

By: Paula

Paula — Sun, 20 Aug 2023 00:43:16 +0000

Yum! We took the suggestion to add bacon to the succotash and it was great! It probably would have been delicious regardless, but the bacon added a little something. And the plate looked beautiful!

By: Sylvia Fountaine | Feasting at Home

Sylvia Fountaine | Feasting at Home — Sun, 13 Aug 2023 00:33:53 +0000

In reply to Jen. Yes, better without, but if you want to leave the skin is on, you could just make the skin crispy ( not dredged). Just season skin side with salt and pepper and sear in olive oil until crispy. Dredge the other side. :)

By: Jen

Jen — Sat, 12 Aug 2023 20:01:51 +0000

Is the halibut supposed to be skinless? Making now and can’t help but think it would help with dredging?

By: Tonia | Feasting at Home

Tonia | Feasting at Home — Sun, 05 Jun 2022 22:52:33 +0000

In reply to Adam wilk. Hi Adam, I might double the coriander and leave out the cumin. You could add some fresh parsley and basil in place of the cilantro.

By: Adam wilk

Adam wilk — Sat, 04 Jun 2022 17:30:29 +0000

I really want to try this but not a cilantro and cumin fan (taste like soap). Can you suggest substrates? Or should I just leave them out?

By: Cynthia Voormeij

Cynthia Voormeij — Tue, 19 Apr 2022 16:46:56 +0000

You can also eat the shells; ala Moroccan style; stew them with moroccan spices …