Crispy Herb Crusted Halibut With Curly Celery And Haricots Verts 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.

HERB CRUSTED HALIBUT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

SEARED HALIBUT WITH HARICOTS VERTS, SCALLIONS, AND WHITE WINE SAUCE

Steps:

• In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.
• Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.
• Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. 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.

HERB-CRUSTED HALIBUT

Steps:

• Lightly rinse the halibut steaks and pat dry with paper towels.
• Place each steak between two sheets of plastic wrap and flatten to about 1/2-inch thick.
• Dip each steak into the beaten egg white, then into the breadcrumbs.
• Set aside.
• Lightly coat a cast iron skillet or a heavy nonstick skillet with cooking spray.
• Place over high heat and add the halibut steaks.
• Cook for 2 to 3 minutes per side, turning once, until golden brown and fish flakes easily when prodded with a fork.
• Remove halibut steaks; keep warm.
• Heat olive oil in a heavy saucepan; add shallot and sauté for 4 minutes, stirring frequently.
• Stir in the wine and lemon juice.
• Cook over medium-high heat until sauce is reduced by half.
• Add the chicken broth, capers, parsley, and cornstarch mixture.
• Bring sauce to a boil.
• Arrange halibut steaks on heated serving plates.
• Tap each with some of the sauce.