panko crusted halibut with white serrano and cilantro sauce

Ingredients

• Servings: 4
• 4 (6 ounce) halibut fillets, skin removed
• 1 1/2 teaspoons freshly cracked black pepper, divided
• 1 1/2 teaspoons sea salt, divided
• 1/2 cup all-purpose flour
• 2 eggs, lightly beaten
• 1 cup panko bread crumbs
• sauce:
• 2 tablespoons unsalted butter
• 1/4 cup minced shallot
• 1 teaspoon minced serrano pepper
• 1 cup half-and-half
• 1 cup roughly chopped cilantro leaves
• 1 tablespoon fresh lime juice
• 1/2 teaspoon sea salt
• 1/4 cup canola oil

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• season halibut fillets all over with 1 teaspoon cracked black pepper and 1 teaspoon sea salt.
• whisk flour, remaining black pepper, and 1/2 teaspoon sea salt together in a shallow bowl. whisk eggs in another shallow bowl. pour panko bread crumbs into another shallow bowl.
• gently roll 1 halibut fillet in flour mixture to coat and shake off any excess. dip 1 side of fillet into egg, then press egg-coated side into bread crumbs to coat evenly. place fillet, panko-side up, a plate and repeat with remaining fillets. cover the plate loosely with plastic wrap and refrigerate until cold, about 15 minutes.
• melt butter in a small saucepan over medium-high heat. saute shallot and serrano pepper in hot butter until fragrant, about 1 minute. stir half-and-half and cilantro leaves into shallot mixture, bring to a simmer, and cook, stirring frequently, until reduced by half, 6 to 8 minutes. remove from heat; stir in lime juice and remaining 1/2 teaspoon sea salt. puree sauce using an immersion blender until smooth.
• preheat oven to 300 degrees f (150 degrees c). line a baking sheet with aluminum foil and place an ovenproof wire rack on the baking sheet.
• heat canola oil in a nonstick skillet over medium-high heat. place fillets, panko-side down, in hot oil and cook until golden, about 2 minutes. flip fillets and transfer, panko-side up, to the wire rack on the prepared baking sheet.
• bake fillets in the preheated oven until fish flakes easily with a fork, 6 to 7 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). transfer fillets to plates and top with cilantro sauce.