Wednesday, February 1, 2012

Hawaiian Halibut with Lemon Beurre Blanc

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i am always on the look out for fish recipes. i try to eat seafood at least once a week and get bored with the same old recipes. so, when i came across this recipe for hawaiian halibut i added it to my list of things to make.

i changed a couple of things and the result was delicious! the lemon butter sauce was divine and really made the dish. i sauteed some bok choy in the same pan i cooked the fish in with a little garlic and it was amazing!

Hawaiian Halibut with Lemon Beurre Blanc
serves 2

2 tbs olive oil
2 halibut filets
1/4 cup shredded coconut
1/4 cup slivered almonds
1/4 cup panko
1/4 cup flour
1 egg, well beaten

2 tbs unsalted
2 tbs flour
1 tsp parsley flakes
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup white wine
1/4 cup freshly squeezed lemon juice
1 cup whole milk

combine coconut and almonds in a food processor and pulse until ground. add panko and mix together on a plate. place beaten egg in a shallow bowl and flour on a separate plate. dredge halibut in flour, dip into egg and then dredge into panko mixture.

heat oil in skillet over medium-high heat. add breaded halibut and reduce heat slightly. cook halibut approximately 4 minutes per side depending on thickness (you want to make sure the fish is cooked all the way through but not over cooked).

meanwhile, while fish is cooking, prepare beurre blanc sauce. melt butter in small saucepan over medium heat. whisk in flour, parsley, garlic powder, onion powder, salt, and pepper and cook for 1 minute. slowly add white wine and milk and whisk until thick. add lemon juice and stir for one more minute. add more milk if too thick and spoon over cooked halibut before serving.

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