This halibut recipe is an absolute favorite in my family. It is a nice dish not only because it is super easy to put together, but also because it tastes so great. The sharp flavor of white wine vinegar matches perfectly with fried fish, and garlic and fresh rosemary add a decidedly Greek flavor. I like to cut the fish into smaller chunks (about 2 inches per piece). Smaller pieces are easier to fry and also tend to soak up more of the delicious sauce. Serve a couple of chunks per person. For a fun treat, roast some potato wedges in the oven with lemon and oregano; you'll have fish and chips, Greek-style! This recipe is also great made with shrimp.
Lettuce, Cucumber, Tomato, Olive and Feta Cheese Salad
Greek Halibut
Greek Lemon Potatoes
Chilled White Wine


1/2 cup flour
salt and pepper
1-1/2 pounds of halibut, cut into large chunks
1/3 cup olive oil
1/4 cup white wine vinegar
2 tablespoons water
3 cloves of garlic, minced
1 teaspoon finely minced fresh rosemary

Cooking Instructions

Combine the flour with a generous amount of salt and pepper on a plate. Dredge the fish pieces in the flour.

Meanwhile, heat the olive oil over medium-high heat. When hot, add the fish pieces. Fry the fish, turning several times, until it is nearly cooked through. Transfer the fish to a platter.

Add the white wine vinegar, water and garlic to the pan, lower the heat to medium and stir. After the sauce has reduced by about half, add the rosemary. Return the fish to the pan and coat in the sauce. Serve at once.

Makes 4 servings



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If you wish to keep the fish nice and crisy after frying it, don't return it to the pan to coat it in the sauce. You can serve it on plates as is with sauce drizzled lightly over it or on the side.

This recipe works fine with any sturdy white-fleshed fish. Shrimp are great served this way as well. Likewise, you can substitute other fresh herbs for the rosemary or add a special kick by throwing some crushed red pepper flakes in along with the rosemary.

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