OverviewCals/servingServings3122 Prep timeCook timeTotal time10 mins10 mins20 minsIf you like fish for dinner, then this is the recipe you must try. You are going to love the simplicity of the way this recipe is made and also how delicious it is. The crunchy part comes from the puffed rice cereal. It’s first fried in a hot pan and then the cooking process is finished in the oven for a few minutes or until the fish is flaky and tender. It’s perfect for dinner but you can make it for Sunday lunch or even for a picnic. This meal is good when it’s served cold too. IngredientsHalibut1 cups puffed rice cereal, slightly crushedZest of 1 lemon¼ cup parsley, chopped3 tbsp. all-purpose flour1 tsp. Cajun spice mix3 tbsp. eggbeaters½ tbsp. olive oil4 (6 ounce) halibut fillets1 tsp. salt¼ tsp. fresh ground pepperThousand Island Dipping Sauce¼ cup non-fat Greek yogurt1 tsp. pickle relish1 tbsp. ketchup (I used no salt added)Pinch of saltDirectionsCrispy Halibut with Thousand Island Sauce Preheat oven to 400°. In a shallow dish, combine the flour and Cajun spices. Whisk eggbeaters in a shallow dish. Combine puffed cereal, lemon zest and parsley in another shallow dish. Sprinkle both sides of fish with salt and pepper patting down to make sure it adheres. Heat olive oil in a large ovenproof skillet over medium-high heat. Dip one side of the fish into flour mixture then dip in eggbeaters and dredge in puffed rice mixture; making sure to press mixture into fish. Place fish into the pan with the crust side down, and cook for 2 minutes. Gently turn the fish over. Turn off the heat and place the fish in the oven for 5-7 minutes. Fish is done when it can easily flake with a fork. Mix all ingredients for the sauce in a small bowl. Season with additional salt and pepper to taste. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.