Baked Halibut with Panko Crust was a slap-dash winner.
A Costco run for Indonesian tiger prawns to make Min a batch of BBQ Garlic Shrimp from our book Cheater BBQ got sidetracked by a stack of wild-caught Pacific halibut. A Rhode Islander in Nashville is easily tempted by good looking fish. So, at $17/pound I chose carefully.
Min directed me to M’s Belly, a cool food blog by our pal Michele Parvisi, where her Panko Crusted Dilly Salmon recipe was parked. Our spin on her salmon dish swapped the dill for parsley and dropped the dijon mustard. The mustard would be too strong a flavor on our delicate white fish. Serve with roasted potatoes, your favorite salad dressed with a simple vinaigrette dressing and any other vegetable if you like. Pair with a crisp, cool white wine. Here’s another great example of how panko crumbs come in handy and always chef things up a bit.
Here’s what we did.
- 3 generous palmfuls of panko breading
- 1/2 cup chopped fresh parsley
- Zest of one lemon
- Olive oil
- Vegetable oil
- 1 3/4 pounds halibut fillet (separated into two pieces to fit skillets)
Preheat an ovenproof skillet(s) in a 450°F oven. Cast iron skillets work great for this.
Combine the panko, parsley, and lemon zest in a small bowl.
Drizzle with olive oil to lightly coat the mixture.
When the skillets are hot, carefully remove them from the oven and coat the pans with a drizzle of vegetable oil.
Place the fillets in the pan and spoon the panko mixture onto the fish.
Bake about 10 minutes (per inch of thickness) until the fish flakes easily and is no longer opaque in the center. Makes 4 servings.
Serve with roasted potatoes, fresh green beans or sauteed spinach and a big green salad or sliced tomatoes.