6/13/2008

How to cook Halibut Quick and Easy with Blow-Your-Mind results

Do you want a sure-fire way to impress your friends or spouse? Here is a simple-as-it-gets way to prepare Halibut (0r any flaky white fish)....

1 lb Halibut skinned and portioned into 8oz portions
1 cup Panko
2/3 cups fresh grated Parmesan cheese
1 egg beaten
1/2 cup tempura powder (or flour will work just fine)
your favorite seasoning to flavor (I use dill, tarragon, lemon zest, lime zest or simple salt and pepper with a little crushed red pepper)

Pre-heat your oven to 400 degrees. Mix the Panko, Cheese, and seasoning thoroughly. Dredge your fish in the tempura powder then into the egg. Shake off excess egg making sure that the entire surface is moist with egg. Now, roll the pieces in the Panko mix. Place on a cookie sheet and place into the oven on the middle rack. Depending on the thickness of the fish, it should only take about 10 minutes to cook (remember the general rule: 10 minutes cook time for each inch of fish). I start checking mine after about 8 minutes. Should be sorta firm to the touch. I like to pull mine out of the oven slightly undercooked and let it stand for about 3 minutes before I serve it.

Every time one of my customers tries this way of cooking their halibut, they always come back with rave reviews. The Panko and Parmesan Cheese really keep the fish moist and traps all those wonderfully flavorful oils in the fish.

Enjoy and feel free to leave a comment or your favorite fish recipe.

3 comments:

[eatingclub] vancouver || js said...

Thanks for this technique. Will try to make this with halibut soon. I'm sure I'm going to love the crispy panko and parmesan crust.

Randall said...

This technique is the tried true in my household. Works equally well with black cod, cod, lingcod, and snapper. Let me know how it works out for you. Thanks for stopping by...

Haley said...

We would like to feature your halibut recipe on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)

Haley

blog.keyingredient.com/

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