Print Recipe
Herb and Parmesan Cheese Seared Halibut
Instructions
Hello fellow fisherman on the interweb and wanna be chefs it is I your fanatic fisherman charter boat captain and charter boat dwelling captain Chris here with another seafood recipe that i think even you knuckle heads can pull off.
This one is fantastic.This is a nice herb and parmesan cheese seared Halibut.
First of all your going to need some nice fresh halibut preferably caught in puget sound like the halibut i'm doing for you now.if you don't know how to catch halibut or are incapable you can go to the fish market or better yet book a fishing charter!
Were starting off with our beautiful halibut caught in Puget sound secret location cleaned and skin off.
Cut your halibut fletch straight down top to bottom for great halibut steaks and set them aside.
In a separate mixing bowl were going to combine our herbs and breading.Combine in your mixing bowl 4 tablespoons white wine.2 cups Bread crumbs (panko)3/4 cup fresh grated or shredded parmesan cheese. 2 tablespoons fresh chopped dill.2 tablespoons fresh chopped thyme 2 tablespoons fresh chopped oregano 4 nice organic eggs.combine all and mix together.
Take your halibut steaks and coat them with some nice olive oil. Dredge your halibut steaks in flour.
Next coat your halibut steaks in the egg herb cheese mixture and set aside.In a nice Saute pan or roasting pan were going to lightly sear all sides of our halibut steaks and set them in a roasting pan.
Set your oven to 350 degrees and cook these babies until there nice and done.Your going to smell the herbs and cheese and the halibut around the block!
I like to serve this with some nice grilled asparagus and roasted red potatoes.A great wine paring for this would be a nice Pino Gris or Sauvignon Blanc.Chardonnay would also go great but don't be cheap on the wine remember your out to impress this girl! Do not do a red like pinot noir or zinfandel they will way over power this dish and blow it up. Well i hope this helps and good luck ill see you all on the water.
Sincerely Captain Chris.
Recent Comments