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Cashew Crusted Halibut

Having the grandparents around to help with the baby frees up a lot more time for cooking. Thanks to a generous trip to Costco, we enjoyed a delicious Easter dinner of cashew-encrusted halibut, organic broccoli sauteed in toasted sesame oil and mashed potatoes. We slightly adapted this recipe and David cooked the fillets to a crunchy golden perfection.

Cashew Crusted Halibut
4-8 oz. Alaskan halibut Fillets (skinless)
2 eggs
1/4 C. water

Breading
1 3/4 C. Japanese “Panko” breadcrumbs
1 C. roasted cashews
1 tbsp. sesame seeds
Salt and pepper to taste
1 C. all-purpose flour

Crush the cashews in a food processor. Combine all breading ingredients in a bowl. Make egg wash with 2 eggs and 1/4 cup of water. Season Halibut with salt and pepper then dust with flour, dip in egg wash, and then in the breading. Sauté in canola oil over medium heat until golden on each side, then drain briefly on paper towels. Finish in a pre-heated 350-degree oven until internal temperature reaches 145 degrees.

A good resource for other ways to cook halibut can be found here.

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