Halladay's Harvest BarnHarvest BarnRecipesMain Courses

Cornmeal Crusted Fish

1 lbs. white fish, such as halibut
1/3 cup cornmeal
1 to 2 Tbsp. Halladay's Dilly Fish Seafood Seasoning
1/3 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 350F. 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 of fennel on each. Place packets on a baking sheet; bake for 12-15 minutes.

Dijon-Herb Crusted Salmon

Dijon-Herb Crusted Salmon

1 tsp. red wine vinegar
2 Tbsp. plain Greek yogurt
2 Tbsp. Halladay's Dilly Fish Seafood Seasoning
2 6 oz. salmon fillets skinned
cup whole wheat panko breadcrumbs
1 Tbsp. canola oil
1 Tbsp. Dijon mustard

Preheat oven to 450F. Combine vinegar, yogurt and 1 Tbs. of seasoning; set aside. Arrange fish on a foil lined baking sheet; season with salt and pepper. Bake 10 minutes or to desired doneness. Remove pan from oven. Combine panko, remaining seasoning, oil and mustard and spoon evenly over fish. Broil for 1 to 2 minutes until topping is brown. Serve yogurt sauce over salmon.