Ingredients1 h 5 m servings 611 cals
- 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, onto 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.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Per Serving: 611 calories; 34.2 g fat; 36.4 g carbohydrates; 45 g protein; 184 mg cholesterol; 1170 mg sodium. Full nutrition
ReviewsRead all reviews 5
My family is a big fan of cilantro cream sauce, so, I thought this recipe was something we would like. I used haddock instead of halibut because it is more readily available in my area. The p...
This is a great recipe. I have made it 6-7 times because I was having trouble getting the sauce to the desired consistency; what I’ve found works best is to put it in the refrigerator after redu...
This is officially one of my new favorite fish recipes! I made it with orange roughy, and it came out very light and flavorful. I make a lot of home-made frozen meals, so I am always trying to ...
I made one substitution which was fresh catfish caught from my pond in place of the halibut. This was tasty but I do think there is room for improvement. I only coated one side of the fish with ...