Herb Crusted Halibut
Aqua Blu’s Miso Herb Crusted Halibut offers a bold fusion of flavors. Coated in miso on one side and Panko bread crumbs on the other, the Halibut is prepared to offer an array of textures, but the recipe doesn’t stop there. A side of crisp, fresh vegetables and a decadant Lemongrass Kaffir Lime Leaf Cream adds a dimension of decadence.
Ingredients
- 1 C. shiro miso
- 1/4 C. sugar
- 1/4 C. water
- 4 6-oz. pieces of halibut
- 1 bunch(es) basil
- 1/2 bunch(es) parsley
- 3 Kaffir lime leaves, vein removed
- 1 lemongrass stalk
- 3 C. Panko bread crumbs
Directions
In a bowl combine miso, sugar and water. Mix until smooth in texture. Place the Halibut in a small pan and cover with the miso mixture. Let sit at least four hours. Coarsely cut the basil, parsley, and lime leaves. Finely chop the lemongrass. Combine herbs and puree in a food processor, about 15 seconds. Mix with Panko breadcrumbs in large bowl.
After 4 hours, preheat oven to 350 degrees (F). Heat oil in saute pan or flat iron skillet over medium high heat. Remove halibut from marinade. Dip only the top of each piece of fish in Panko-herb mix and place in oil, Panko side face-down. Brown the Panko-herb side and turn over. Sear bottom for 1-2 minutes. Transfer to baking sheet and finish cooking oven for 4-5 minutes, depending on the thickness.
Serve by placing vegetables (see recipe) on center of each plate. Top vegetables with one piece halibut, Panko side up. Ladle lemongrass kaffir lime leaf cream (see recipe) around halibut.
