Halibut is the perfect fish. Dense but flaky, light but full of fresh flavor. The other perfect thing about halibut is how incredibly versatile it is. We have tons of favorite ways to prepare it. Most of the time our favorite way though is just grilled with some fresh fruit salsa.
But for fall I was craving something new and different maybe even crunchy. So I decided preparing it with a Parmesan crust over some fresh tomato sauce that I had prepared for the Eggplant Parmesan that we were going to serve it with was the route we were going to go with this recipe.
I created the crust by using some panko and adding grated Parmesan and some chopped fresh parsley and basil. I seasoned the halibut with salt & pepper. The lightly brushed the halibut with olive oil and then dipped the halibut in the panko and Parmesan.
I then seared the halibut in a pan with some olive oil until golden brown. I served the halibut over the fresh tomato sauce. It was fantastic.
The halibut paired very well with the Walla Walla ABEJA Chardonnay we served with it.
The halibut was fantastic served along with the Eggplant Parmesan. It was our first real fall meal of the year and it was wonderful. It has whetted our palate for the many wonderful fall meals that we'll have in the upcoming weeks to come.
Parmesan Crusted Halibut
1 # Fresh Alaskan Halibut, cut into 2 portions
Salt & Pepper
1/2 Cup Panko crumbs
1/2 Cup shredded parmesano-reggiano
3 Tablespoons chopped parsley & basil
3 Tablespoons olive oil
1 Cup Fresh tomato sauce (recipe linked)
Pour panko into a shallow wide bowl. Add shredded parmesan and chopped herbs. Season halibut with salt & pepper. Lightly brush halibut with olive oil. Dredge halibut into panko parmesan mixture until coated on all sides. Sear halibut in pan with olive oil. Cook until halibut is golden brown and firm to the touch.
Serve halibut over 1/2 cup tomato sauce on plate. Garnish with chopped basil and parsley sprigs.