- 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)
Preheat oven to 425 degrees F.
In a small bowl, combine the bread crumbs, thyme, garlic, pepper, salt, and lemon zest.
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.
Drizzle with white wine and sprinkle liberally with the remaining bread crumb mixture.
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.
Makes 4 servings.
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).
This sauce may be made ahead and refrigerated until just before serving.
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