Panko Fried Halibut Cheeks Food

PANKO CRUSTED HALIBUT

Steps:

• Take the halibut out of the fridge and let it come to room temperature for 30 mins or so. Pat the fillets dry with paper towel. Season with salt and pepper.
• Make the sauce. Add the wine to a small pot and simmer till it reduces in half. Add the butter, lemon, and dill. Simmer for just a min and then set aside with a lid on.
• Heat your oven to 350 degrees.
• Bread the fillets. Get out three bowls. In one add the flour or cornstarch, 1/4 tsp salt and pepper each. In the second, add the egg, 1/4 tsp salt and pepper. In the final bowl add the panko, 1/4 tsp salt and pepper. Take each fillet and coat first in flour or cornstarch, then egg, then panko. Set aside on a plate.
• Heat a large skillet to med-high heat. A heavy bottomed stainless steel or ceramic pan works best. You might need 2 medium pans instead depending on how big your fillets are. You must make sure that the fillets are not crowded in the pan or they wont get a nice sear or crust on them.
• When the pan, or pans, are nice and hot, drizzle some oil into the pan just so it has a thin layer. When the oil starts to shimmer and smoke slightly, place a fillet, in the pan laying it down in the pan away from you.
• Don't touch it! You will want to, but don't. Wait 3 mins and then try to lift the fish. If it lifts easy, flip it over. If it doesn't release easy, let it be for another min then try again. Don't poke at it or it could break up.
• Once the fish is flipped onto the other side, wait 1 min and then turn the heat off and throw the pan in the oven for 4 - 6 mins per ½ inch thickness. We cooked the fillet in the pictures of this post for 8 mins.
• Remove from the oven, place on plates, drizzle with the sauce and serve immediately.

PANKO FRIED HALIBUT CHEEKS

Steps:

• Mix the Panko crumbs and Parmesan cheese together.
• Salt & Pepper the cheeks on both sides.
• Squeeze fresh lemon juice over the cheeks and dip in the Panko crumb mixture, press so the crumbs adhere, flip the cheeks and repeat with the lemon & crumbs.
• Heat butter (marg/oil) in a pan over medium high heat, Fry the cheeks apprx 3 minutes each side or until they are golden and cooked through.
• Do not over cook them.

PANKO-CRUSTED HALIBUT WITH SWISS CHARD

Steps:

• 1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
• 2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
• 3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
• 4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.

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.

LIGHT AND CRISPY FRIED HALIBUT

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
• Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest.
• Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.