Panko Parmesan Halibut Food

BAKED HALIBUT WITH CRISPY PANKO

Baked Halibut with Crispy Panko image

This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.

Provided by Lindsey

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 30m

Yield 2

Number Of Ingredients 7

Ingredients

½ cup panko bread crumbs
1 ½ tablespoons butter, melted
¼ cup chicken stock, or as needed
2 (8 ounce) fillets halibut
1 teaspoon lemon juice
salt and ground black pepper to taste
1 tablespoon Dijon mustard

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.

Nutrition Facts : Calories 404 calories, Carbohydrate 20.7 g, Cholesterol 106.1 mg, Fat 13.7 g, Protein 50.8 g, SaturatedFat 5.7 g, Sodium 591.2 mg, Sugar 0.1 g

HALIBUT PARMESAN

Halibut Parmesan image

Provided by Food Network

Categories main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 5

Ingredients

One 8-ounce halibut fillet, about 3/4-inch thick
1/2 cup all-purpose flour
1 large egg
1 cup finely grated Parmesan cheese
2-3 tablespoons clarified butter or vegetable oil

Steps:

Put an oven rack in the center of the oven and preheat the oven to 450 degrees F.
Pat the halibut dry with a paper towel. Spread the flour in 1 shallow dish, beat the egg with 2 tablespoons water in another, and put the Parmesan cheese in a third.
Heat a medium oven-proof skillet over medium-high heat. Add the butter or oil and heat until hot but not smoking. Meanwhile, coat the halibut with flour, shaking off the excess; repeat with the egg mixture and Parmesan. Add the fish to the pan and cook until golden on both sides, 1 to 2 minutes per side. Transfer the skillet to the oven and cook until slightly crispy, 4 to 5 minutes. Serve hot.

PANKO-CRUSTED HALIBUT WITH SWISS CHARD

Panko-Crusted Halibut with Swiss Chard image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Number Of Ingredients 9

Ingredients

7 tablespoons butter
3/4 cup panko (Japanese breadcrumbs)
2 shallots, minced
3 tablespoons chopped fresh flat-leaf parsley
Zest of 1 lemon
Kosher salt and freshly ground pepper
4 (5 to 6-ounce) halibut fillets
2 tablespoons mayonnaise
1 bunch rainbow chard, washed, stems sliced, and leaves torn

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.

PANKO FRIED HALIBUT CHEEKS

Panko Fried Halibut Cheeks image

Halibut cheeks are truly tender, flavorful morsels. I don't like to use too many herbs or spices with them just let the natural flavor come through. You could add some garlic to the pan or mix in some fresh dill - it's up to you. This is how I enjoy them served with some Tartar sauce & an additional wedge of lemon. You may substitute regular bread crumbs but Panko are better

Provided by Bergy

Categories Lunch/Snacks

Time 18m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb halibut, cheeks rinsed and dried on a paper towel
3/4 cup panko breadcrumbs
4 tablespoons parmesan cheese, grated
1 lemon
salt & pepper
2 tablespoons margarine or 2 tablespoons olive oil

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.

Nutrition Facts : Calories 440.5, Fat 19.3, SaturatedFat 9.9, Cholesterol 75.7, Sodium 594.1, Carbohydrate 35.3, Fiber 4.4, Sugar 2.6, Protein 33.6

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