Panko Halibut Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Halibut filets (thicker are preferable),
Panko (Japanese bread crumbs--available in most stores in the Asian department),
Eggs,
Lemon pepper,
Seasoned salt (I use Lawry's),
Dill weed (dried spice in a jar),
Butter (or butter substitute combined with olive oil).
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Directions: |
Directions:If necessary, skin and bone halibut filets and remove the dark brown or red parts using a sharp knife. This will remove the “fishy” taste.
Crack a couple of eggs and put the whites in a bowl; whisk them for a few seconds until you see bubbles but before they start to thicken. Fill a dinner plate with with Panko bread crumbs, add several shakes of dill weed (more is better than less), and the same with Seasoned Salt and Lemon Pepper. Mix the Panko with seasonings well. Dip the filets in the egg whites and then dredge in the Panko. Make sure both sides are well covered.
Melt butter (or butter substitute or a combo of butter/substitute and olive oil) in a good saute pan. Keep the temperature at medium so that the butter doesn't burn. Cook the filets over medium heat until brown on each side and flaky in texture.
Serve immediately. |
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Personal
Notes: |
Personal
Notes: This comes from my father-in-law, Gary Tucker, and is a great way to make a delicious fish dish. You can do the same technique with salmon or other fish, but I think halibut is the best for this recipe. Filets of up to 1 inch thick work best.
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