This recipie comes from a version of this halibut that I used to order in a restaurant in Anchorage, Alaska.Halibut is caught in March and April.This is a great remake,that I came up with ,at my own home. After my visit in Alaska,I would go to the fish monger and buy Some Fresh Halibut ,that was just caught the day before. The Fish Monger would wrap the fish in a cold storage container with Ice ,for my long trip home to Long Island Ny. And the next day this was my dinner!
1Each piece can be 6 to 8 ounces.
Wash the Halibut.patt dry with a paper towel,sprinkle with a little salt and pepper .set aside
2Put walnuts into plastic bag.Crush then put onto a plate for rolling the fish in the nuts
3Combine the 2 eggs, 1 tablespoon of lemon juice. Chopped dill(table spoon)1 T spoon smoked paprika . MIx ingredients in shallow dish large enough to dip the fish.
4Add about 2 cups Panko into another shallow dish for Putting the fish into.
Line up the dipping station with Panko,egg mixture, nuts
Roll in Panko then eggs,nuts if nuts don't stick you can go back to eggs,then the nuts.
Pre heat oven to 400
Place dipped fish onto the baking pan that has been sprayed with olive oil spay.
Cook for 15 minutes this will vary from thickness off the fish.
Halibut is one of the fish that it's nice to have it cooked through so,if you put your finger in the top middle of fish and push down,if it's firm,then you know it's done.
5On the side as a dipping sauce ,Salsa Verde.
Red onion1 smallish
1/4 cup of water
1 cup of Basil (fresh)
Combine all ingredients into a blender
1/2 cup of nutritional yeast I use that nutritional Yeast as a thickener
Blend all ingredients until it's smooth. Port mixture into a small serving bowl with a large spoon served next to your fish.
I will grill some summer fresh vegetables as a side.