Wednesday, April 25, 2012

Parmesan Crusted Halibut

I made this Parmesan Crusted Halibut for my mom's Birthday and served it along with four cheese scalloped potatoes and mixed greens topped with mandarin oranges and a citrus vinaigrette (scalloped potato recipe soon to come and you can refer to my Strawberry Feta Salad post for the citrus vinaigrette) For the fish coating I decided to use grated parmesan in lieu of a heavy bread-crumb base that one would normally do. The reason why is because the parmesan crust gives the fish a nice, light, salty, crunchy coating that you just can't beat!
Needless to say, I think I won the daughter of the year award for this one...


4 5-6 ounce halibut steaks
3/4 C. flour
3 eggs
2 cups of grated parmesan
1 lemon cut in half, reserve one half for the cooking process, cut the other half into slices for a garnish
4 T of extra virgin olive oil
Salt & pepper


Create an assembly line... First put your flour onto a plate, break the eggs in a bowl and whisk with a fork, then add the parmesan to another plate

Preheat a medium size sauté pan over med-hi heat
Salt and pepper the halibut steaks, dredge each halibut steak in the flour, shake off the excess, dip in the egg, then press and coat all sides with the grated parmesan
Add 4 T of olive oil to the preheated pan, then carefully add each halibut to the hot oil
Cook about 4 minutes on each side (depending on the thickness) or until golden brown and cooked through, squeeze the juice from the reserved lemon half over the halibut before removing from the pan
Plate and garnish with the lemon slices

4 servings

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