Sunday, October 28, 2007

Garlic-and-Herb Oven-Fried Halibut

I thought I'd make a nice simple meal with some fish tonight because we should try to eat more fish (even though we ate a metric ton of sushi Friday night, but whatever). The fish would not freaking cook through, and then once it did, it wasn't even worth it. It's a relatively bland dish and the panko gets all soggy and isn't good. Not a make-again.

Garlic-and-Herb Oven-Fried Halibut
Cooking Light, August 2007

1 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon onion powder
1 large garlic clove, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
2 tablespoons all-purpose flour
6 (6-ounce) halibut fillets
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
Cooking spray

Preheat oven to 450°.

Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Yield: 6 servings

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