Chili Onion Crunch Crusted Halibut Recipes

BAKED HALIBUT WITH CRISPY PANKO

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.

GRILLED HALIBUT WITH LEMON-HERB CRUST

Steps:

• In a small bowl, combine bread crumbs, parmesan, lemon zest, salt and pepper.
• Add melted butter and toss with a fork to form a crumbly mixture.
• In another small bowl, combine mayonnaise, green onion and tomato. (The recipe says to add 1 tablespoons chopped fresh tarragon but I never have it so I omit it).
• Arrange fish, skin side down, on a platter. Spread each fillet with mayonnaise mixture. Press crumbs mixture onto each fillet.
• Preheat barbecue on high for 10 minutes. Reduce to medium-high and barbecue fish skin side down until fish flakes easily with a fork and topping is nicely brown - about 10-12 minutes.
• Drizzle lemon juice over fillets and serve immediately.

CRISPY CRUSTY HALIBUT

Steps:

• Wash fish, dry with paper towels.
• Blend beaten eggs and lemon juice lightly. In a separate bowl , mix crumbs, cheese, salt, dill, and parsley.
• Moisten fish with melted butter, dip into egg, then coat with crumb mixture. Press mixture into fish so coating will stick.
• Refrigerate for at least 1 hour to set.
• Place fish on a buttered foil in a baking dish and broil 3 inches from heat for 5 minutes per side.
• Serve with lemon wedges.