Cookbook:Tempura Baked Halibut with Cilantro Aioli

Cookbook | Ingredients | Recipes | Seafood

Tempura Baked Halibut with Cilantro Aioli

  • Servings: 5.3
  • Serving size: 3 ounces
  • Yield: 16 ounces


  • 1 pound Halibut fillet, portion into 2 two inch chunks.
  • 1 cup Flour
  • 1 Egg
  • 1 cup Ice water
  • Aioli
  • 1/4-cup low fat Mayonnaise
  • 1 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Garlic, minced
  • 1 Tbsp. Cilantro, chopped
  • 1 tsp. Lemon juice
  • 1 tsp. Black pepper


  1. Whisk the egg in a medium bowl. Add very cold ice water.
  2. Add flour. Mix, but not too much.
  3. Spray the baking pan with nonstick canola cooking spray.
  4. Dip the fish in the batter and place on cooking pan.
  5. Bake the fish in a 350 degree oven for 20 minutes or until slightly golden.
  6. In small bowl, whisk in mayonnaise, olive oil, garlic, cilantro, lemon juice and black pepper for aioli.
  7. Serve and enjoy

Notes, tips, and variationsEdit

Do not over mix tempura batter! It can be a little lumpy. Serve with reduced sodium soy sauce on the side. Add cayenne or crushed red pepper to aioli for more heat.