Crispy Halibut with Lemony Basil Sauce Recipe
Recipe provided by Debi Shawcross
Sauce:
1/2 cup unsalted butter, cut into tablespoons
3 tablespoons minced shallots
1 cup white wine
Juice and zest from 1 lemon
3 Roma tomatoes, diced
1/2 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Zucchini Ribbons:
4 zucchinis, ends trimmed
1 (14-ounce) can coconut milk
Halibut:
3 ounces panko bread crumbs
1/2 cup milk
8 (6-ounce) halibut steaks (or other firm white-fleshed fish)
Salt and pepper
Canola oil
Directions:
For the sauce: In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add shallots and cook until shallots soften, about three minutes. Add the wine and lemon zest. Increase heat to high and bring to a boil. Reduce by one-third. Reduce heat to medium, add the lemon juice and begin whisking in the remaining butter, 1 tablespoon at a time, to finish the sauce. Remove from heat and add the tomatoes and basil. Adjust seasoning with salt and freshly ground pepper.
For the zucchini ribbons: Using a vegetable peeler, slice the zucchini into very thin pieces. In a large sauté pan, bring coconut milk to a boil over medium-high heat. Add the zucchini and cook, stirring for two minutes.
For the fish: In a food processor, pulse panko crumbs into a fine powder and transfer to a plate. In a shallow bowl, pour the milk. Season the halibut with salt and pepper. Dip each halibut steak in milk and then into the plate of panko crumbs. Press the crumbs onto both sides of fish. Place a large sauté pan over medium-high heat. Add enough canola oil to just cover the bottom of the pan. Heat oil, then add halibut to the pan. (Cook’s note: Be careful not to overcrowd the fish. Wipe out the pan and repeat the searing process in batches, if necessary.) Cook until a golden crust begins to form on the bottom of fish, about six minutes. Flip and cook on the other side an additional four to five minutes.
Makes 8 servings
