Wasabi and Panko Crusted Halibut
This Halibut is both pan-seared and oven-baked for perfect texture and tenderness
Pan-searing seals in moisture while oven-baking cooks the fish evenly, giving you perfect texture and tenderness.
Pan-searing seals in moisture while oven-baking cooks the fish evenly, giving you perfect texture and tenderness.
(This effortless, delicious fish dish can also be prepared with wild salmon or cod instead of halibut.)
Ingredients
1½ lb (750 g) fresh halibut
½ cup (125 ml) wasabi mayonnaise
1 cup (250 ml) panko (Japanese breadcrumbs)
1 Tbsp (15 ml) grapeseed (or peanut) oil for frying
½ cup (125 ml) wasabi mayonnaise
1 cup (250 ml) panko (Japanese breadcrumbs)
1 Tbsp (15 ml) grapeseed (or peanut) oil for frying
Method
Cut the fish into 4 equal serving pieces.
Thinly spread the mayo on both sides of the fish.
Dip into the panko crumbs, pressing them to adhere. Set fish aside.
Heat oil in a non-stick ovenproof frying pan over medium heat.
Fry the fish on both sides until crispy, then transfer to a preheated 400 F (200 C) oven for 8-10 minutes or until fish is cooked through.
Serve with curry sauce and rice.
Serves 4
Recipe from In a Pinch: Effortless Cooking for Today’s Gourmet by Caren McSherry, © 2010
