Sauteed Halibut with crusted Parmesan Panko breadcrumbs

When you’re having an epic year of halibut fishing in the San Francisco bay area, you make halibut 🙂 We spent a good 6-7 hours doing the Paradise beach – California city drift in absolute perfect weather. We landed many undersized “buts” (>22″ keeper). The drift and fishing are super simple, 3 -4 oz weight with halibut rig, single hook through the nose of the anchovy and the trailing treble hook in the tail. Let in bounce off the bottom while the wind and tide has the drift heading towards Angel Island and Racoon Straits. We even made it home in time to watch the SF Niners pre-season game.

Ingredients

1 Halibut fillet or other firm fleshed white fish

1/4 C Flour

1 egg

1/4 C Parmesan grated on a rasp stick

1/3 – 1/2 C Panko Breadcrumbs

Salt and Pepper to taste

1 Tbsp Extra Virgin Olive oil

1 Tbsp Butter

Heat the butter and EVOO over med/high heat. Mix the flour and salt pepper together. Mix the Panko with the parm and salt and pepper. Dredge the fillet in the flour, then the egg and the panko breadcrumbs. Sautee about 3 minutes per side until brown, crispy and done. It all depends on the thickness of the fish.

I served with a side of spinach and some noodles. (funny thing, I couldn’t remember what noodles these were. LOL. This was a few weeks ago on another fishing adventure) I zoomed in on the noodles and OH YEA awesome spaghetti. LOL It was Aglio E Olio with toasted panko.

Aglio E Olio with toasted panko

I heated some EVOO and threw a couple smashed garlic cloves in to flavor the oil over Med/High. I just took a handful of panko crumbs and threw them in the pan and kept tossing over Med/High heat until they turned a crispy brown. I added some to the pot of spaghetti and sprinkled the rest on top. MOLTO BENE!