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+ servings

Pan Roasted Waluu

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 4 servings


  • pounds fresh Waluu cut into ¾ inch steaks (you can substitute Halibut, Sea Bass or any other firm white fish)
  • 1 egg
  • flour for dredging
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 lemon cut into wedges to serve on plated fish


  • Preheat the oven to 350ºF. Preheat your a saute or fry pan that's big enough to hold the Waluu steaks. If your pans are not big enough, cook the fish in batches.
  • Pour some all purpose flour into a wide soup bowl or on a plate for dredging.
    I like to season the flour with salt and pepper but you can just as well season the fish.
  • Break the egg into another wide soup bowl and combine egg while and yolk with a fork. Using one hand (wet hand) for the egg and the other hand (dry hand) for the flour, start by dipping the steaks into the egg and then the flour.
    Be sure to knock any loose flour off the fish or the flour will burn and make a mess in the pan.
    If you are lucky, you will have one of your children help you with this step. My 8 year daughter has cerebral palsy and loves to help me in the kitchen. We have a special "stander" for her to be at the right counter height as you can see in the photo.
  • When the pan is hot, add the oil and butter and heat until both are hot but not smoking. Add the Waluu steaks and brown on each side for 2 to 3 minutes until the fish is golden brown.
  • Once brown, put the pan into the preheated oven and cook until the fish is done to your own preferences. The actual length of time will depend on the thickness of the steaks, doneness, the pan you are using and your oven.
    We cooked the fish in the oven for about 8 minutes.
  • Remove the pan from the oven.
    Remember, the handle will be hot so use an oven mitt. I like to leave the mitt on the handle while it is on the stove top so I remember the pan is hot having learned the hard way.
  • Plate the fish with your side dishes and lemon wedge and serve. Delicious!