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This Cornmeal-Crusted Halibut is crispy and golden, served over a vibrant summer succotash with sweet corn, zucchini, peppers, lime, and cilantro. An easy one-pan dinner, ready in 40 minutes.
This Cornmeal Crusted Halibut with Summer Succotash is everything I love about late-summer cooking - fresh, colorful, and abundant, yet simple enough for a weeknight dinner. The halibut is coated in a light cornmeal crust seasoned with coriander and smoked paprika, then pan-seared until golden and crispy. Quite possibly the best way to cook halibut, in my humble opinion!
Underneath is a vibrant summer succotash loaded with sweet corn, zucchini, red bell pepper, poblano, and a little jalapeño. Warm spices give the vegetables depth, while fresh lime and cilantro keep everything bright and lively. I love how the juicy, sweet vegetables contrast with the crispy-edged, flaky fish.
This is especially wonderful when gardens and farmers’ markets are overflowing with zucchini, peppers, and fresh corn. Everything comes together in one colorful, satisfying plate that really lets summer produce shine.
Why you’ll love this halibut recipe!
My favorite way to cook halibut: The golden cornmeal crust gives the tender, flaky halibut an irresistible crispy texture. Once you cook it this way, you’ll never go back!
Quick and easy: This healthy fish dinner comes together in one pan, in about 40 minutes! Perfect for weeknight dinners or entertaining.
Fresh summer flavors: The colorful summer succotash is bursting with sweet corn, zucchini, peppers, cilantro, and lime - the perfect complement to the crispy halibut.
Halibut Recipe Ingredients
- Halibut: Fresh or frozen (thawed) skinless halibut fillets. You can substitute wild cod or other firm white fish, but after testing, halibut is my personal favorite!
- Crispy coating: Flour and cornmeal create a light golden crust; use a gluten-free flour blend if needed.
- Spices: Coriander, smoked paprika, and salt give the fish a warm, earthy flavor.
- Corn: Fresh corn is especially sweet and juicy, but frozen corn works well too. I’ve tested both with good results.
- Zucchini: Adds tenderness and fresh summer flavor; yellow summer squash can be substituted.
- Peppers: Red bell pepper and poblano bring sweetness and mild smoky heat.
- Onion and garlic: Create a savory foundation for the succotash.
- Jalapeño: Adds a fresh kick of heat; adjust to taste or omit. You can add heat with a pinch of cayenne!
- Succotash spices: Cumin, coriander, and oregano add earthy Southwestern flavor.
- Chicken broth: Adds moisture and savory depth; substitute vegetable broth if preferred.
- Butter: An optional finishing touch that makes the succotash richer and silkier.
- Lime and cilantro: Brighten the finished dish with fresh, zesty flavor. Basil and dill are nice additions if your garden is overflowing with fresh herbs!
Can I Use Another Type of Fish?
Yes! If halibut isn’t available, substitute with another firm, mild white fish like cod, sea bass, or mahi mahi. Choose thick fillets and adjust the cooking time as needed.
How to Make This Halibut Recipe!
1. Prep. Preheat the oven to 300F. In a wide, shallow bowl, mix the flour, cornmeal, salt, and spices.
2. Cook the halibut. Warm olive oil in a large skillet over medium-high heat. Lightly dredge the fish in the cornmeal mixture on both sides.
Place the halibut in the skillet and sear each side until golden brown. Reduce to low heat if needed. Transfer to a parchment paper-lined baking sheet and set in the oven to finish cooking through.
3. Make the succotash. Wipe the pan, then add more oil and bring to medium-high heat. Sauté the onions for 2-3 minutes. Reduce to medium heat, then add the garlic, zucchini, and peppers and sauté for 5 minutes, or until softened.
4. Simmer. Add fresh corn, cumin, coriander, oregano, salt, and pepper. Sauté 2-3 minutes. Add broth and simmer until reduced. Add a pat of butter for extra richness. Add lemon or lime juice to taste. Fold in fresh cilantro.
Tip: For special occasions, prepare the succotash first and gently rewarm it while cooking the halibut. Add the lime and cilantro just before serving so it stays fresh and bright!
5. Taste and adjust. Add more salt, pepper, and lemon to taste.
6. Assemble and serve. Divide the succotash among bowls and top with the cornmeal-crusted halibut. Garnish with fresh lime and cilantro. Add chili flakes for extra heat if desired!
Chef’s Tips
- Pat the halibut dry before searing. This is the secret to achieving a crisp, golden cornmeal crust. Blot the fillets thoroughly with paper towels before dredging.
- Keep the coating light. Gently press the halibut into the cornmeal mixture, then shake off the excess. A thin coating creates a light, crisp, golden crust, while letting the fresh flavor of the halibut shine.
- Preheat the skillet. Let the oil get hot before adding the halibut. This will help it sear and develop a crust instead of sticking to the pan.
- Avoid fussing with the fish. Once in the skillet, leave the halibut alone until a golden crust forms. When ready to flip, it should naturally release from the pan.
- Let the oven do the finishing. Sear the halibut until golden on both sides, then transfer it to the oven to finish cooking through. This gives you more control and prevents dry, overcooked halibut.
- Use a thermometer. Halibut is quite lean and can go from juicy to dry quickly. Check the thickest part of the fillet and remove it when it reaches 145F.
- Cut the vegetables uniformly. Dice the zucchini and peppers into similarly sized pieces so everything cooks evenly. Leave some texture - succotash is especially good when the vegetables aren’t overcooked.
Serving Suggestions
Serve this crispy halibut recipe over the summer succotash with lime wedges, fresh cilantro, and even sliced avocado. This makes a colorful, satisfying meal all on its own!
If desired, serve with a simple Summer Salad, Cilantro Lime Rice, and warm Sourdough Bread.
Storage
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Leftovers are delicious folded into warm tortillas with cilantro lime crema and hot sauce!
More Favorite Halibut Recipes
⭐️ After you try this Cornmeal-Crusted Halibut recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Cornmeal-Crusted Halibut
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 2-4 1x
- Category: Dinner, easy dinner idea, fish recipe, Main, one pan meal, weeknight dinner
- Method: Stove top
- Cuisine: American
- Diet: Gluten Free, high fiber, high protein, Low-Carb, Mediterranean, Pescatarian
Description
This Cornmeal Crusted Halibut is crispy and golden, served over a vibrant summer succotash with sweet corn, zucchini, peppers, lime, and cilantro.
Ingredients
Halibut
- 1 1/2 tablespoons flour
- 1 1/2 tablespoons cornmeal
- 1 1/2 tablespoons coriander
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 12–16 ounces halibut filets, patted dry with paper towels
- 2 tablespoons olive oil
Succotash
- 2 tablespoons olive oil
- 1 cup onion, diced
- 2 garlic cloves, minced
- 2 cups zucchini, sliced into thin half moons
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 1 tablespoon jalapeño, finely diced (optional) add more to taste.
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano (or thyme)
- 2 cups corn (2 fresh ears, shucked or use frozen)
- 1/4 cup chicken broth or stock
- salt and black pepper to taste
- pat of butter, to finish, optional but good.
- squeeze of lemon or lime, to taste
- 1/2 cup fresh cilantro, chopped (or sub fresh parsley)
Instructions
- Preheat oven to 300F
- Prep Halibut. Mix flour, cornmeal, salt, and spices together in a wide, shallow bowl, large enough to dredge the fish.
- Sear the halibut. Heat a large skillet with olive oil over medium-high heat. Lightly dredge the fish with the cornmeal mixture on both sides, then place in the hot oiled skillet and sear each side until golden brown, lowering the heat to medium if needed. Place on a parchment-lined baking sheet in a warm oven to bake through, while you make the succotash.
- Succotash. Wipe out the pan and heat oil over medium-high heat. Add onions and sauté for 2-3 minutes. Turn heat down to medium, add garlic, zucchini, and peppers, and sauté until softened, about 5 minutes.
- Add fresh corn, cumin, coriander, and oregano, and season with salt and pepper, saute 2-3 mintues. Add broth, and simmer until reduced. For extra richness, stir in a dollop of butter. Squeeze in a little lemon or lime juice to taste and fold in the cilantro.
- Season. Taste and adjust salt, black pepper, and lemon. Turn heat off.
- Serve. Divide the succotash among bowls and place the fish over top. Garnish with fresh lime and cilantro
Notes
Leftovers can be stored separately in the fridge for up to 3 days.
Substitute with other mild white fish, such as wild cod or sea bass.
Nutrition
- Serving Size: ½ of the recipe
- Calories: 583
- Sugar: 23.2 g
- Sodium: 1927.6 mg
- Fat: 20 g
- Saturated Fat: 3.2 g
- Carbohydrates: 68.6 g
- Fiber: 13.2 g
- Protein: 45.1 g
- Cholesterol: 84.5 mg
