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My review
Panko Crusted Halibut with White Serrano and Cilantro Sauce
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Andrea S
"Yummy crunchy halibut. You can add additional spices, such as paprika or cayenne pepper, to the flour for breading, if desired."
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Ingredients
1 h 5 m servings 611Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Nutrition:
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 67 Ratings
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Most helpful positive review
2/21/2018
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...
Most helpful critical review
2/4/2015
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...
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Least positive
Newest
2/4/2015
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...
2/21/2018
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...
7/22/2018
I used a Jalapeño pepper which gave a little kick that was great in the Cilantro Cream Sauce! Must use Panko Breadcumbs as they are nice and crunchy! This was a great recipe and I used Whitef...
8/18/2016
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 ...
2/10/2015
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 ...
2/5/2015
My rating reflects the amount of ingredients called for in the coating for the halibut and also the cooking temperature and time of the baking of it. You could get by, in my opinion, with half ...