Panko Crusted Halibut with White Serrano and Cilantro Sauce Popular Recipes

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Panko Crusted Halibut with White Serrano and Cilantro Sauce

"Yummy crunchy halibut. You can add additional spices, such as paprika or cayenne pepper, to the flour for breading, if desired."

Ingredients :

4 (6 ounce) halibut fillets, skin removed
1 1/2 teaspoons freshly cracked black pepper, divided
1 1/2 teaspoons sea salt, divided
1/2 cup all-purpose flour
2 eggs, lightly beaten
1 cup panko bread crumbs
Sauce:
2 tablespoons unsalted butter
1/4 cup minced shallot
1 teaspoon minced serrano pepper
1 cup half-and-half
1 cup roughly chopped cilantro leaves
1 tablespoon fresh lime juice
1/2 teaspoon sea salt
1/4 cup canola oil

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H5M

Season halibut fillets all over with 1 teaspoon cracked black pepper and 1 teaspoon sea salt.
Whisk flour, remaining black pepper, and 1/2 teaspoon sea salt together in a shallow bowl. Whisk eggs in another shallow bowl. Pour panko bread crumbs into another shallow bowl.
Gently roll 1 halibut fillet in flour mixture to coat and shake off any excess. Dip 1 side of fillet into egg, then press egg-coated side into bread crumbs to coat evenly. Place fillet, panko-side up, onto a plate and repeat with remaining fillets. Cover the plate loosely with plastic wrap and refrigerate until cold, about 15 minutes.
Melt butter in a small saucepan over medium-high heat. Saute shallot and serrano pepper in hot butter until fragrant, about 1 minute. Stir half-and-half and cilantro leaves into shallot mixture, bring to a simmer, and cook, stirring frequently, until reduced by half, 6 to 8 minutes. Remove from heat; stir in lime juice and remaining 1/2 teaspoon sea salt. Puree sauce using an immersion blender until smooth.
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil and place an ovenproof wire rack on the baking sheet.
Heat canola oil in a nonstick skillet over medium-high heat. Place fillets, panko-side down, in hot oil and cook until golden, about 2 minutes. Flip fillets and transfer, panko-side up, to the wire rack on the prepared baking sheet.
Bake fillets in the preheated oven until fish flakes easily with a fork, 6 to 7 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer fillets to plates and top with cilantro sauce.

Notes :

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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