Tropical Halibut
Ingredients
A note about gluten: When a gluten-free panko is used, this recipe is gluten free.
1 cup
panko breadcrumbs
3 oz.
dry-roasted macadamia nuts, finely chopped
2 tbsp.
chopped fresh Italian parsley
¼ tsp.
kosher salt
1
egg, beaten
2 tbsp.
milk
1 ½ lbs.
fresh halibut fillet(s), skin removed, cut evenly into 4 portions
2 tbsp.
Kowalski's Extra Virgin Olive Oil
- Mango Coulis, for serving
Directions
- In a shallow dish, combine panko, nuts, parsley and salt; set aside.
- In a shallow bowl, whisk together egg and milk.
- Dip fillets in egg mixture, then in panko mixture, coating both sides.
- In a large sauté pan, heat oil over medium heat; sauté fillets until fish flakes easily with a fork and coating is brown and crisp (2-3 min. per side).
- Divide coulis evenly among 4 serving dishes; arrange fillets over coulis. Serve immediately.
MANGO COULIS: In a blender or food processor, purée 12 oz. jarred mangoes in extra-light syrup (including ½ of syrup); process until smooth. In a small sauté pan, melt ½ cup Kowalski's Unsalted Butter over medium heat (2-3 min.); stir in mango purée, 1 tsp. freshly grated lime zest, 1 tsp. freshly squeezed lime juice and ¼ tsp. kosher salt. Makes about 1 cup.
