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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Herb Crusted Halibut (or Rock Fish) Recipe

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This recipe for Herb Crusted Halibut (or Rock Fish) is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ pound halibut
Garlic
One shallot
Fresh basil (whole pack)
Fresh sage (little)
Fresh thyme (little)
Salt and pepper to taste
Water (little)
Box of panko bread crumbs
Directions:
Directions:
Herb Crust:
Mix all ingredients except bread crumbs and seafood in immersion blender until a paste consistency (other options, tomato basil, pepper, fresh-pickled-dried ginger).
Hand mix bread crumbs with herb blend and spread onto sheet pan to dry (overnight preferably).

Seafood
Generously crust top side of halibut (store remaining bread crumbs in an airtight container for future use – make sure it’s dry otherwise it will mold).
Preheat pan over medium high heat.
Add pure olive oil (or 70/30 canola/evoo mixture).
When oil is hot, pan sear halibut crust side down 1 – 2 minutes.
Flip and turn off pan for a few minutes, remove from heat.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes (crust dries overnight)

 

 

 

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