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!
I’ve always been a huge fan of Bobby Flay, but after finding this recipe, I’m his number one fan. These tacos are some of the best I’ve ever tasted; they have an incredible complexity of flavors and textures, from the flaky, cinnamon-chile rubbed halibut to the crisp citrus slaw. I’m getting giddy just thinking about eating the leftovers for lunch today!
I’ve been fighting a cold all week, so I’m just now posting the dinner I made my mom and family for Mother’s Day. My mom requested I make this dish, as she made it for a dinner party and said it was an absolute hit; and boy, was she right. Not a drop of food was left in anyone’s bowl.
The “crazy” water was delicious, but the halibut stole the show. The slightly crunchy parmesan, pesto and panko crust perfectly juxtaposed the flaky fish. I will most definitely make this again soon.
(FYI, I made this meal for five people, so I tripled the recipe below).
This marks my 100th post on Sweet Caroline’s Cooking. Can’t believe it!
Ever since my family and I dined at The Hali’imaile General Store in 2000, located in Maui, we’ve been making recipes from its Hawaiian-style cookbook.
This is by far our favorite and most visited recipe in the book. The moist and flaky halibut coated with the chile mayonnaise and sweet, mango-lime butter sauce is absolutely divine. Conveniently, for the non-fish eaters in our family, the ingredients also work wonderfully with chicken.
I guarantee your guests will be impressed and eternally grateful if you serve them this dish at a dinner party.