Oven Fried Buttermilk Halibut

Recipe View 4 mins In a large resealable plastic bag set inside a bowl, combine the buttermilk and salt. Add the halibut fillets, seal the bag, and refrigerate for at least 4 hours, or up to 24 hours. (Time: 4-24 hours)

Recipe View 10 mins Preheat the oven to 250 degrees F (120 degrees C). (Time: 10 minutes)

Recipe View 5 mins Place half of the rye crackers and half of the Greek seasoning into a food processor. Pulse until finely ground into crumbs. Pour into a shallow bowl and repeat with the remaining crackers and Greek seasoning. (Time: 5 minutes)

Recipe View 1 mins In a separate shallow bowl, whisk together the eggs and water. (Time: 1 minute)

Recipe View 10 mins Remove the halibut fillets from the buttermilk marinade and discard the marinade. Dip each fillet into the egg mixture, allowing any excess to drip off, then dredge in the cracker crumb mixture, ensuring each fillet is evenly coated. (Time: 10 minutes)

Recipe View 5 mins Lightly grease a 9x13 inch baking dish. Place the coated halibut fillets in the dish, ensuring they do not touch each other to prevent sticking. Drizzle the melted butter evenly over the fillets. (Time: 5 minutes)

Recipe View 45 mins Bake uncovered in the preheated oven until the fish is opaque and flakes easily with a fork, approximately 45 minutes. (Time: 45 minutes)