Pankofriedhalibutcheeks Recipes

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
• Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest.
• Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.

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.

Steps:

• Whisk egg in a small bowl.
• Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl.
• Cut halibut into 4 equal pieces.
• Heat olive oil in a large frying pan over medium-low heat.
• Dip each piece of halibut in whisked egg.
• Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour.
• Place coated pieces immediately in the hot olive oil.
• Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.

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.

Steps:

• In a medium saucepan over medium heat, melt the butter and sweat the onion and garlic. Add the wine, raise the heat to high, and reduce the liquid completely. Reduce the heat to medium, add the stock and half of the roasted peppers, poblano, garlic, shallots and pearl onions, reserve the remaining vegetables, simmer for 30 minutes. Pure the mixture in a blender or processor, or in the pan with a hand-held blender. Season to taste with salt and pepper and honey. Place a fillet in a bowl and ladle the broth around it. Garnish with the remaining roasted vegetables and sage pesto.
• In a medium skillet over medium-high heat, heat the oil until it begins to smoke and then add the butter. Season the fillets with salt and pepper to taste on both sides and cook for 2 to 3 minutes on each side.
• In a food processor, combine the sage, parsley, garlic, pine nuts and cheese and process for 20 seconds, slowly adding the olive oil while the machine is running. Transfer to a mixing bowl and season with salt and pepper to taste.

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.

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.

Steps:

• Preheat the oven to 450˚F.
• Put the bread crumbs, cheese, parsley, garlic powder, chili powder, salt, and pepper in a food processor. With the processor running, drizzle in the olive oil. Process until the bread crumbs are coated in the oil, about 15 seconds.
• In three separate bowls, place the bread crumb mixture, flour, and eggs. Add the milk to the eggs and whisk to combine.
• Put a baking sheet in the oven for 5 minutes. Dredge 1 halibut cheek in the flour and shake off any excess. Then dip the cheek in the eggs and then in the bread crumbs, pressing the bread crumbs lightly to coat the flesh evenly. Repeat the process with each piece of fish. Remove the pan from the oven and place the pieces on the hot baking sheet.
• Bake the cheeks for 8 to 10 minutes, or until the bread crumb coating is golden brown and a meat thermometer inserted in the thickest part of the halibut reads 140˚F. If additional cooking time is needed, continue to bake the fish, checking the temperature at 2-minute intervals. If you have a convection oven, turn it on for this recipe, as it makes the cheeks a beautiful brown color, but reduce the cooking time to 5 or 6 minutes total.
• Serve immediately.

Steps:

• Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
• Heat the olive oil in a skillet over medium-high heat. Cook the halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour the orange juice mixture into the skillet and bring to a boil. Reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.