PANKO-CRUSTED HALIBUT WITH SWISS CHARD
Steps:
- 1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
- 2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
- 3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
- 4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.
BAKED HALIBUT WITH CRISPY PANKO
This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.
Provided by Lindsey
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
- Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
- Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.
Nutrition Facts : Calories 404 calories, Carbohydrate 20.7 g, Cholesterol 106.1 mg, Fat 13.7 g, Protein 50.8 g, SaturatedFat 5.7 g, Sodium 591.2 mg, Sugar 0.1 g
PANKO FRIED HALIBUT CHEEKS
Halibut cheeks are truly tender, flavorful morsels. I don't like to use too many herbs or spices with them just let the natural flavor come through. You could add some garlic to the pan or mix in some fresh dill - it's up to you. This is how I enjoy them served with some Tartar sauce & an additional wedge of lemon. You may substitute regular bread crumbs but Panko are better
Provided by Bergy
Categories Lunch/Snacks
Time 18m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix the Panko crumbs and Parmesan cheese together.
- Salt & Pepper the cheeks on both sides.
- Squeeze fresh lemon juice over the cheeks and dip in the Panko crumb mixture, press so the crumbs adhere, flip the cheeks and repeat with the lemon & crumbs.
- Heat butter (marg/oil) in a pan over medium high heat, Fry the cheeks apprx 3 minutes each side or until they are golden and cooked through.
- Do not over cook them.
Nutrition Facts : Calories 440.5, Fat 19.3, SaturatedFat 9.9, Cholesterol 75.7, Sodium 594.1, Carbohydrate 35.3, Fiber 4.4, Sugar 2.6, Protein 33.6
BAKED HALIBUT WITH CRISPY PANKO
This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.
Provided by Lindsey
Categories Main Dish Halibut
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
- Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
- Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.
Nutrition Facts : Calories 404 calories, Carbohydrate 20.7 g, Cholesterol 106.1 mg, Fat 13.7 g, Protein 50.8 g, SaturatedFat 5.7 g, Sodium 591.2 mg, Sugar 0.1 g
PANKO CRUSTED HALIBUT BITES
This is sort of an appetizer take on my Fish Taco Recipe. It is really fun, easy, and impressive to serve at a dinner party
Provided by Melanie B.
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pan fry the Tortilla strips in hot Peanut or Canola oil until crispy. Drain and blot oil using Paper Towels. Season with Salt when hot. Set aside.
- Place all sauce ingredients into a food processor or blender. Blend until smooth. Spoon into a pretty condiment cup.
- Mix together the Panko Bread Crumbs, salt, pepper, and chili powder. Make a breading station, with one shallow bowl for the egg wash and another for the dry crumbs.
- Coat each cube of Halibut in the egg wash and then the dry mixture. Shake off excess.
- Pan Fry (using tortilla oil) each piece of Halibut until golden brown on outside and cooked through. Blot excess oil with paper towels.
- Prepare a serving platter with the Napa Cabbage. Arrange the fish cubes in an attractive fashion on top of the cabbage. Add the sauce bowl on the side. Top with the Tortilla strips to serve.
- This is a great little appetizer for your friends at a dinner party.
Nutrition Facts : Calories 481.6, Fat 16, SaturatedFat 4.4, Cholesterol 152.2, Sodium 1974.8, Carbohydrate 49.2, Fiber 3.9, Sugar 7.2, Protein 34.6
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