- 1 cup Japanese-style panko dry bread crumbs
- 1 tablespoon fresh thyme leaves
- 1 tablespoon garlic, minced
- 2 teaspoons black pepper, coarsely ground
- 1 teaspoon salt
- 1 teaspoon lemon zest, grated
- 2 tablespoons olive oil
- 4 halibut filets (approximately 1-inch thick)
- 1 cup dry white wine
- Mint leaves (for garnish)
- Lime wedges (for garnish)
- 2 cups loosely packed fresh mint leaves
- 1 cup fish stock or clam nectar
- 1/4 cup almonds, sliced and toasted
- 1 jalapeno chile pepper, roasted, peeled, and seeded
- 1 tablespoon garlic, minced
- Juice of 2 limes
- Salt and pepper to taste
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Preheat oven to 425 degrees F.
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In a small bowl, combine the bread crumbs, thyme, garlic, pepper, salt, and lemon zest.
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In a large non-stick frying pan or Cast Iron Pan over medium-high heat, add olive oil. Add halibut filets and sear one side only approximately 2 to 3 minutes to a golden brown. Remove from pan and transfer to a baking dish, seared-side up.
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Drizzle with white wine and sprinkle liberally with the remaining bread crumb mixture.
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Bake in the oven 5 to 7 minutes or until a meat thermometer registers an internal temperature of 140 degrees F (halibut will be slightly opaque in thickest part). Remember the halibut continues to cook after it is removed from the heat source.
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To serve, drizzle some of the Mint Sauce on individual serving plates and top with the halibut. Garnish with fresh mint and a lime wedge.
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Makes 4 servings.
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In a food processor or blender, puree together the mint leaves, fish stock or clam nectar, almonds, jalapeno chile, and garlic. Season to taste with lime juice, salt, and pepper. NOTE: The sauce should have the consistency of heavy cream (adjust the consistency with water if necessary).
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This sauce may be made ahead and refrigerated until just before serving.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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