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)
1/4 C. water
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. SautÃ© 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.