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Panko Crusted Miso Halibut Recipe

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This recipe for Panko Crusted Miso Halibut is from The York Family Cookbook Project, 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:  
6-2 ounce pieces of fish
1 tablespoon of miso paste
2 tablespoons grainy Dijon mustard
2 tablespoons smooth Dijon mustard
1/2 cup low sodium sauce
2 tablespoons wasabi paste
1/4 cup olive oil
juice of 1/2 lemon
3 tablespoons of freshly grated ginger
1 tablespoon crushed garlic
2 cups panko bread crumbs
3 tablespoons cornmeal
1/2 teaspoon salt
pepper to taste
3 tablespoons olive oil
Directions:
Directions:
Whisk together miso, mustards, soy sauce, wasabi, olive oil, lemon juice, ginger and garlic.
Pour over fish pieces in a shallow pan, making sure all sides are coated and cover the pan with plastic wrap.
Marinade fish 1-hour in fridge.
Combine panko, cornmeal, salt and pepper and place on a large plate.
Heat the 3 tablespoons olive oil in a heavy bottom frying pan, until a piece of bread crumb sizzles when you drop it in.
Dip fish pieces in the panko mixture and coat on both sides.
Saute in the heated pan until the panko crust is golden brown, about 4 minutes per side.
Serve immediately.

 

 

 

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