Thursday, July 17, 2014

Crispy Panko Halibut

Long time, no see. has been beautiful, but busy.  Still trying lots of recipes and picking up ideas.  Promise to do a better job of sharing them with you.  Starting with this easy delicious dinner.

Got an e-mail from The Other Half yesterday saying "We're having cod for dinner."

Translation: "I bought cod at the grocery store.  Now you need to figure out what to do with it and make it so."

I'm used to this routine, so pulled up recipes tagged "cod" in my Evernote files.  (I haven't told you about Evernote, have I?  Well, I will soon.)  We passed on a couple of interesting poached ideas.  Also set aside one made en papillote for very soon.  Settled on this easy way to make it crispy but keep it light.

Crispy Panko Halibut
Serves 2.

2 portions halibut (5-6 ounces each)
2 egg whites
1 cup panko
3 tablespoons olive oil

Preheat the oven to 350 degrees.

Beat the egg whites until frothy and set aside.  Season the panko whatever strikes your fancy...salt, pepper, garlic powder, paprika, thyme, you get the idea.  Dip the halibut into the egg whites and then dredge in the seasoned panko.  If the coating seems light, press a little more panko onto the halibut.

In a large ovenproof skillet, heat the olive oil until shimmering.  Place the halibut in the pan and allow to fry until browned on one side.  Turn fish over and place skillet into preheated oven.  Bake until fish is cooked through and panko browned on top, another 6-8 minutes.

Remove from oven and serve.  You can top it with a little salsa, some sauteed summer veggies, or the tasty dill sauce I will post here tomorrow.

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