Halladay's Harvest BarnHarvest BarnRecipesMain Courses

Cornmeal Crusted Fish

1 ½ lbs. white fish, such as halibut
⅓ cup cornmeal
1 to 2 Tbsp. Halladay's Dilly Herb Fish Seasoning
⅓ cup flour
2 eggs
2 Tbsp. vegetable oil (to fry fish, use 1 cup)

Heat oil in a large skillet. Pat fish dry; season with salt and pepper. In a wide bowl, combine cornmeal and seasoning. In a separate bowl, beat eggs. Add flour to another bowl. Dredge fish, first in flour, then egg and lastly cornmeal. Add fish to hot pan and cook 4-5 minutes on each side.

Dilly Glazed Fish

Dilly Glazed Fish

1 to 2 Tbsp. Halladay's Dilly Herb or Spicy Garlic Dill Seasoning

2 Tbsp. olive oil
1 Tbsp. honey
1 Tbsp. balsamic vinegar or lemon juice
White fish, such as cod

Whisk together seasoning, oil, honey and vinegar. Cook fish until almost done; in the last five minutes of cooking, pour mixture over desired fish.

Jerk Fish

Jerk Fish

1 lb. white fish, such as cod

1 to 2 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning
1 cup spinach
1 Tbsp. butter or olive oil

Preheat oven to 350˚F. Evenly coat fish with seasoning; place on a sheet of foil. Top with spinach and butter. Close foil into a pouch. Bake (or grill) until fish is firm, about 15 minutes.

Parchment Baked Fish

1 Tbsp. capers

1 to 2 Tbsp. Halladay's Dilly Fish Seafood Seasoning
2 Tbsp. lemon juice
1 fennel bulb, thinly sliced lengthwise
2 (6 oz.) filets of sole or flounder

Preheat oven to 400˚F. Combine capers, seasoning and lemon. Cut two pieces of parchment and place ¼ of fennel on each. Place packets on a baking sheet; bake for 12-15 minutes.

Dilly Scrambled Eggs

Dilly Scrambled Eggs

3 eggs

3 egg whites
1 Tbsp. Halladay's Dilly Herb or Spicy Garlic Dill Seasoning
2 Tbsp. water
½ tsp. salt
Toppings, if desired

Whisk together all ingredients until light and fluffy. Pour into lightly greased skillet and cook on low heat, scrambling, until cooked through.