Halibut is a wonderful fish and pairs so nicely with the bright, lemony flavors in this dish by Debi Shawcross.
Crispy Halibut with Lemony Basil Sauce
Print This Recipe Yield 8Source Friends at the TablePublishedserves 8
Ingredients
- ⅓ cup unsalted butter, cut into 1 t chunks
- 3 tablespoon shallot, minced
- 1 cup white wine
- 1 lemon, juice and zest separated
- 3 roma tomatoes, diced
- ½ cup basil leaves, chopped
- salt & pepper, as needed
- 4 zucchini, end trimmed
- 1 (14 oz) can coconut milk
- 3½ ounce panko bread crumbs
- ½ cup milk
- canola oil
- 8 (6‑oz) halibut steaks
Directions
For the sauce: In a medium saucepan melt 2 tablespoons of the butter over medium heat. Add shallots and cook until shallots soften a bit, about 3 minutes. Add the wine and lemon zest. Increase heat to high and bring to a boil. Reduce by one-third. Reduce heat to medium, add the lemon juice, and begin whisking in the remaining butter, 1 tablespoon at a time to finish the sauce. Remove from heat and add the tomatoes and basil. Adjust seasoning with salt and freshly ground pepper.
For the zucchini ribbons: Using a vegetable peeler, slice the zucchini into very thin pieces. In a large sauté pan bring coconut milk to a boil over medium-high heat. Add the zucchini and cook, stirring, 2 minutes.
For the fish. In a food processor pulse panko crumbs into a fine powder and transfer to a plate. In a shallow bowl pour the milk. Season the halibut with salt and pepper. Dip each halibut steak in milk, then into panko crumbs. Press the crumbs onto both sides of fish. Place a large sauté pan over medium-high heat. Add enough canola oil to just cover the bottom of the pan. Heat oil and then add halibut to the pan. (Be careful to not overcrowd the fish. Wipe out the pan and repeat searing process in batches, if necessary.) Cook until a golden crust forms on the bottom of the fish, about 6 minutes. Flip and cook on the other side an additional 4 to 5 minutes.
I’ve heard another Nudie foodie cookbook is planned and I am totally on board.…great cause, great fun!
Cheers!
Love it, Love you, I’m making it my screen saver 😀
That took some major cajones! But you probably weren’t even nervous. Spectacular launch for the Nudie Foodies 🙂
I think I’m losing my mind, I saw some other “Louise” up above and thought to myself, “did I write that”? Obviously not… Wow you have some great stuff from your trip, I’m so so so so jealous! Okay so I’m too scared to watch the video, I’m blushing just from the picture :0
.…for bringing attention to such a worthy (worldly) cause. Nice work.
Steve
this is truly an impressive and sexpressive effort!
Very creative way to raise awareness Greg!!Kudos to you all.
Don’t have time for the video right now so I’ll just take your word for it:)
Just wanted to run by and say thanks for visiting my blog. I will certainly return when I’m not so disheveled!
Thanks for sharing…
Okay, where is that awesome pool? I want something like that at my house! I loved the video, it’s quite a teaser.
Kudos to you and the rest of the Nudie Foodies!
And you, sir, are the most naked of us all, therefore your awesomeness is proportional 😉 Your video made me scream with pleasure (oo-er). So excited!
Jax x
I want to be a nudie foodie when I grow up! 😉
This takes some serious, barely-covered, cajones 😉 Bravo!!
Brave. Bravo!
Are the hottest blogger I have ever seen! Greg I love this, and what people are doing for Japan. I just began heading up a group of chef’s to prepare food for homeless families and their kids. We should help each other.
I take my hat off to you sir (though the fact is that you have taken off an awful lot more than that!)
Brave — very brave, Greg. And all for a worthy cause!
Even though I couldn’t see them, you’ve got balls. Serious Fun Balls! (And I like ’em!)
Awesome. Simply awesome.