Halibut Spoon Bread

Recipe from

Coastal Living


1/2 pound large fresh shrimp
1/2 cup yellow stone-ground cornmeal
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 to 3 teaspoons chopped fresh basil
2 to 3 teaspoons chopped fresh parsley
1/4 teaspoon chopped fresh thyme
3 medium eggs, separated
2 cups buttermilk
5 medium egg whites
1/8 teaspoon cream of tartar
1 tablespoon butter
1 (1/2-pound) halibut or grouper fillet


Peel shrimp; devein, if desired. Set aside.

Combine cornmeal and next 7 ingredients in a large bowl. Stir together 3 egg yolks and buttermilk; add to dry ingredients, stirring just until moistened.

Beat 8 egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold one-third egg white mixture into cornmeal mixture; repeat procedure twice using remaining egg white mixture and cornmeal mixture.

Brown butter in a 10-inch cast-iron skillet over medium-high heat. Place fillet in center of skillet; pour batter over top.

Bake at 400° for 20 minutes; place shrimp on top, and cook 10 additional minutes or until spoon bread is golden and shrimp turn pink. Serve immediately.

November 2001
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