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7 Whole Grain Flakes Crusted Halibut Recipe

Recipe__0011_29_7 Whole Grain Flakes Crusted Halibut

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Prep Time: 30 min

Total Time: 90 min

Servings: 2

Learn how to create a versatile crust that dresses halibut or any meaty fish. An Asian sauce with soy, ginger, and bok choy enhances the fillet.


  • 12 ounces wild-caught halibut fillets, cut into two pieces
  • 1 free-range egg white, slightly beaten
  • 1 cup crushed Kashi® 7 Whole Grain Flakes cereal
  • 2 tablespoons extra virgin olive oil, divided
  • 1 cup sliced organic carrots
  • 1 cup sliced organic bok choy
  • 1/3 cup sliced organic scallions
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon grated fresh ginger root
  • 1 tablespoon rice wine vinegar (preservative-free)
  • 1 teaspoon dark agave nectar
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon sesame oil


1. Preheat oven to 350° F.

2. Dip one side of halibut in egg white and then into Kashi® 7 Whole Grain Flakes cereal, forming crust that adheres to fish. Let stand, uncovered, in refrigerator about 1 hour or until fim.

3. In large ovenproof skillet heat 1 tablespoon of the olive oil over medium heat. Add fish, crust side down. Cook about 2 minutes or until crust is golden brown.

4. Turn fish. Place in hot oven. Roast, uncovered, about 5 minutes or until juices run clear and fish flakes easily with fork. Remove from oven. Transfer fish to plate. Loosely cover to keep warm.

5. Add the remaining 1 tablespoon olive oil to same skillet. Heat over medium heat. Add carrots, bok choy and scallions. Cook and stir about 5 minutes. Stir in soy sauce, ginger, vinegar and agave nectar. Cook and stir about 1 minute more or until heated through.

6. Add cilantro and sesame oil to vegetables in skillet. Toss to combine. Transfer to 2 serving plates. Top with fish pieces. Serve immediately.