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Halibut with Garlic Breadcrumbs

May 23, 2010

This is a super quick and really tasty way to fix Halibut. I had dinner at a “steak house” and this was on the menu so I tried to duplicate it and think I came pretty close. You can use Panko (Japanese breadcrumbs) or as I did, homemade ones. I had a ciabatta so toasted a piece and pulsed it with some garlic, parsley, olive oil, a squeeze of lemon juice and salt and pepper. Cover the top of the fish with a thick layer of the crumbs and bake at 425 degrees F. Baking time will vary based on the thickness of your filet. This piece took about 12 minutes. While the fish cooks the oiled breadcrumbs get nice and toasted so you get a little crunch with each bite of the delicate fish.

Halibut baked with garlic breadcrumbs

per person you’ll need:

4-6 oz Halibut filets

1/4 cup Panko or homemade breadcrumbs

1 clove garlic, minced

1 tsp. chopped fresh parsley

2  tsp. olive oil

1/2 tsp. fresh lemon juice 

pinch each of salt and pepper

 First bi-color sweet corn of the season and a freshly steamed artichoke were

nice accompaniments to the fish



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