WALNUT CRUSTED HALIBUT with LEMON WINE SAUCE
by Julie Albert and Lisa Gnat
You've been feeling pretty blah and boring lately. Don't fret because today's your day to dive in. Take the bait and get ready for a thrilling experience - becoming part of the "in" crowd, happily mingling amongst bold, rich and nutty sorts. Surprisingly, you'll get on especially well with the cheesy, crusty and whiny ones too.
• 6 (6-8oz) halibut fillets, skin removed
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1½ cups panko [Japanese breadcrumbs)
• 1 cup chopped walnuts
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp melted butter
• 1 tbsp horseradish
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh dill
• 1 tsp lemon zest
• 1 tbsp olive oil
Lemon Wine Sauce
• 1 tsp olive oil
• 2 tbsp finely chopped shallots
• 1 cup dry white wine
• 2 tbsp fresh lemon juice
• 2 tbsp butter
• 2 tbsp chopped fresh dill
• Kosher salt and freshly ground black pepper to taste
1) Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
2) Pat the fish dry with paper towel and season with salt and pepper. Place on prepared baking sheet 1/2 inch apart.
3) For the crust, in a medium bowl, combine panko, walnuts and Parmesan. Mix in melted butter, horseradish, Dijon mustard, parsley, dill and lemon zest to form a crumbly mixture. Divide panko mixture evenly atop fish and press gently to adhere. Drizzle 1 tbsp olive oil on top of fish. Bake until cooked through, 12-15 minutes.
4) For the sauce, in a medium saucepan, heat 1 tsp olive oil over medium heat. Add shallots and stir for 2 minutes, until slightly softened. Turn heat to high and add white wine and lemon juice. Boil until liquid is reduced, about 6-8 minutes. Reduce heat to low and stir in 2 tbsp butter until melted. Remove from heat and add fresh dill. Season with salt and pepper to taste. Serve over crusted halibut.