highly recommend. [panko-crusted halibut w. white wine beurre blanc]

August 10th, 2016 by | comments

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I absolutely love white fish, but for some reason, do not cook it very often. I made this panko-crusted halibut for my family the other weekend and it was a huge hit. The crispy and buttery fish is delicious atop the rich, white wine beurre blanc. Highly recommend!


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panko-crusted halibut w. white wine beurre blanc
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Halibut recipe:
  • 2 halibut filets, no skin
  • ½ cup flour
  • 1 egg, beaten
  • ¾ cup panko bread crumbs
  • ¼ cup Parmesan
  • 2 tsp. Italian seasoning
  • Salt and pepper, to taste
  • White wine beurre blanc recipe:
  • 2 tbsp. shallots, minced
  • ⅓ cup white wine
  • 1 tbsp. lemon juice
  • 8 tbsp. unsalted butter
  • 2 tbsp. heavy whipping cream
  • Salt and pepper, to taste
  • Micro greens, for garnish
Instructions
  1. For the halibut: Season both sides of the halibut with salt and pepper. Place flour, lightly beaten egg and panko bread crumb mixture in three separate dishes. Season flour and egg with salt and pepper, then mix.
  2. Dip one side of the halibut into the flour, then the egg, then the panko bread mixture. Repeat with the other side of the fish. Transfer breaded halibut to a plate while heating the oil to cook.
  3. In a large saute pan, heat approximately 2 tbsp. olive oil and 1 tbsp. butter over medium heat. Once the pan is hot, place the fish in the pan and cook until breading is golden brown. Once the breading is crisp and golden, very gently flip the fish (to avoid scraping the breading off and breaking the fish), and cook the other side of the halibut until golden on the outside and cooked through on the inside.
  4. For the beurre blanc: Add shallots, white wine and lemon juice to a medium pan over medium high heat. Cook until the liquid has reduced to about half.
  5. Cut unsalted butter into chunks. Once liquid has reduced, lower heat and slowly add butter one piece at a time, whisking vigorously after each addition. Take the pan off of the heat frequently so the sauce does not get too hot. Once all of the butter is incorporated, add the cream and continue whisking until incorporated. Season the beurre blanc with salt and pepper.
  6. When ready to serve, place desired amount of sauce in the middle of the plate, then place panko-breaded halibut on top of the sauce/in the middle. Garnish with micro greens.
Notes
Beurre blanc recipe from The Owl with the Goblet.

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