After I sent the Cauliflower & Roasted Garlic Puree in June’s newsletter, I received a few requests (thank you for reading my email!) for the halibut recipe.
So here it is, and if I do say so myself, it’s divine. Not only did my anti-cauliflower, teeny, tiny sister-in-law lap up every bite on her plate, so did my 12 year-old nephew, the one I’m always begging to try new things with so-so success. We made a quick lime butter sauce to drizzle on the fish, and I’ve pasted that recipe below, too, but it isn’t critical to have the sauce. It just adds another (subLIME) layer of flavor.
To save time, you can prepare the halibut up to step (5), and cover and refrigerate until ready to cook, up to 8 hours in advance. You can make the salsa 1 day in advance, and if you don’t want to mess with fresh cherries, or they are not in season, just use dried tart cherries, about 1 cup. It won’t have the same texture, and it will be a little more tart, but it will work just fine.
Pistachio Crusted Halibut
Serves 6
Ingredients
1 cup flour
2 teaspoons salt
1 teaspoon paprika
1 teaspoon fresh ground black pepper
2 eggs
1/4 cup water
2 cups panko bread crumbs
1 cup ground, shelled, toasted or raw pistachios
6 halibut fillets, about 2-1/2 pounds total
Peanut oil for frying
Method
1. Toss flour with salt, paprika and black pepper in a shallow dish.
2. Beat the eggs with water in a shallow bowl.
3. Toss panko with ground pistachios in another shallow dish.
4. Trim halibut if necessary, removing skin and any bones or fatty tissue.
5. Dust fillets with seasoned flour, dip in egg mixture, then roll in panko mixture.
6. Heat the oven to 350°F, and heat a large skillet over medium heat with enough peanut oil to come to about 1/8-inch depth.
7. When oil is hot, place 2 or 3 fillets in the skillet. Fry until golden brown, about 2 to 3 minutes on the first side. Flip and fry on the other side for about 2 minutes.
8. Place fillets on a baking sheet and place in the oven to finish cooking, about another 5 to 6 minutes for a 1-inch thick fillet, less time for thinner fillets, more time for thicker ones.
9. Remove from oven and rest a couple minutes before serving with a dollop of cherry salsa.
Dev | OCTOBER 10, 2011
Where is the lime recipe?
Gwen Ashley Walters | OCTOBER 10, 2011
Hi Dev…. for the lime butter sauce (actually a beurre blanc type sauce)… I reduced the juice of two limes by half over medium heat (zest 1 of the limes first and reserve). Then turn the heat to the lowest setting and melt 8 tablespoons (one at a time), swirling the pan constantly. Season with salt and pepper to taste. It’s just enough sauce to drizzle a tablespoon or so over each halibut fillet. Does that make sense?