Recipe: Wasabi and Panko-crusted Halibut

• By
• Caren McSherry

Image by Hamid Attie
This fish is both pan-seared and oven-baked for perfect texture and tenderness

This effortless, delicious fish dish can also be prepared with wild salmon or cod instead of halibut

Pan-searing seals in moisture while oven-baking cooks the fish evenly, giving you perfect texture and tenderness.

Ingredients

• 1½ lb (750 g) fresh halibut
• ½ cup (125 ml) wasabi mayonnaise
• 1 cup (250 ml) panko (Japanese breadcrumbs)
• 1 Tbsp (15 ml) grapeseed (or peanut) oil for frying

Instructions

1. Cut the fish into 4 equal serving pieces.
2. Thinly spread the mayo on both sides of the fish.
3. Dip into the panko crumbs, pressing them to adhere. Set fish aside.
4. Heat oil in a non-stick ovenproof frying pan over medium heat.
5. Fry the fish on both sides until crispy, then transfer to a preheated 400 F (200 C) oven for 8-10 minutes or until fish is cooked through.
6. Serve with curry sauce and rice.

Serves 4

Recipe and photo reprinted with permission In a Pinch: Effortless Cooking for Today’s Gourmet by Caren McSherry, © 2010. Reprinted with permission of the publisher, Whitecap Books.