“Norske” Halibut Bites (Buttery Cracker–Crusted, Oven-Baked)
Selma’s “Norske” Ketchikan Halibut (Buttery Cracker-Crusted)
A family classic from Ketchikan: bite-size halibut (or cheeks) dipped in butter, rolled in crushed crackers, and flashed in a hot oven until just flaky. This was our Friday Fish from the school system in Ketchikan, Alaska - Named after Selma, the cook who made this healthy fish… with very Norwegian amounts of butter.
Ingredients
- 1 lb (454 g) halibut fillets or halibut cheeks, cut into 1–2 inch pieces
- 8 Tbsp (1 stick) butter, melted
- ~3/4 cup (≈60 g) crushed Ritz or soda crackers
- Kosher salt & black pepper
Ingredient set, “cut in 1–2 inch pieces,” and 450°F bake time
Method
- Heat the oven: 450°F. Line a sheet pan with parchment for easy cleanup.
- Set up: Melt butter in a shallow bowl; place crushed crackers in another.
- Coat: Season halibut lightly. Dip each piece in butter, roll in crumbs, place on the pan. Sprinkle remaining crumbs and drizzle a little leftover butter over the top.
- Bake: 8–12 minutes (thickness varies) until the fish just flakes. Serve immediately with boiled potatoes and coleslaw if you want the full “Norske” plate.
Mediterranean Diet Points
- Seafood: ~1 point for each ~4 oz cooked fish (this serving ≈ 1 point).
- Fats & Oils: Butter is high in saturated fat (no points). A Mediterranean swap is brushing pieces with 2 Tbsp olive oil instead—helps your unsat:sat ratio.
- Grains: Ritz/soda crackers are refined (0 points). Swap to whole-wheat panko to earn grain credit.
Optional Mediterranean Makeover
- Use 2 Tbsp extra-virgin olive oil in place of butter (brush on fish).
- Press into whole-wheat panko with a little lemon zest and parsley.
- Bake the same 450°F until just flaky; finish with lemon wedges.
Nutrition (estimates)
Based on a 1 lb (454 g) halibut batch, 1 stick (8 Tbsp) butter, and about 60 g crushed crackers. Yields 4 servings. Salted butter/cracker brands vary widely for sodium. The original note said “a two-inch piece has about 225 calories,” but sizes vary—numbers below use standardized weights.
| Per serving (¼ pan) | Calories | Protein | Carbs | Fat | Fiber | Sodium* |
|---|---|---|---|---|---|---|
| Original (butter + crackers) | ~400 kcal | ~26 g | ~9 g | ~28 g | ~0.5 g | variable |
| Med-lean swap (2 Tbsp olive oil + whole-wheat panko) | ~235 kcal | ~27 g | ~11–12 g | ~9 g | ~1–2 g | lower |
*Sodium largely from salted butter and crackers; using olive oil + whole-wheat panko keeps sodium much lower.
Serve It Like Home
For the full “Norske” spread: fresh fish, boiled potatoes, coleslaw, and—traditionally—more melted butter at the table.