Hawaiian Crunch Halibut – My favorite meal

2012

New,  Fresh, Uncluttered.

Last year brought my family blessings galore and for that . . . I’m very grateful.

Two Thousand Eleven didn’t come without any hitches, but as I look around at the sadness and trials that others have faced, I quickly realize that I have nothing to complain about.

I’m very thankful to all of you who read this crazy blog.  I’ve made new friends around the world and that certainly warms my heart.  Your comments have been a treasure to read and linking over to your blogs has been fun and rewarding indeed.  The last few months have been crazy busy, but I look forward to this New Year . . . and New Posts. I do realize it’s been lacking lately!

I thought maybe I would start the New Year, with my Favorite Meal.

Hawaiian Crunch Halibut

I do believe that this is also my sweet half’s favorite as well.

Let me show you what to do.

It’s very simple.

 I like to use a mixture of Panko Bread Crumbs and crushed Soda Crackers.  Why?  Panko browns very very quickly, and adding crushed Soda Crackers slows the browning down just a bit.  Today I’m using chopped Pistachio’s, but Macadamia nuts – hence the Hawaiian, Pecans or Almonds are also very good.  You can also leave the nuts out entirely, if you’re not nuts about nuts! You will also need some flour and egg wash. You can figure that one egg beaten silly, will coat 3 to 4 pieces of halibut.

Chop the nuts, and place the soda crackers in a zip-loc bag and crush them, using a rolling pin. Combine the Panko Crumbs, Soda Cracker Crumbs and the nuts in that same bag.  Mix it all together.  Add any other seasonings you might like:  Salt, Pepper, Garlic, Onion powder, etc.

Just like this.

Prepare your halibut.  I always rinse my steaks, and then pat them dry with a paper towel.

Prepare your plates:

Flour, Egg Wash, Crumbs

Dredge each piece of Halibut into the flour, and shake off the excess.

Roll each piece of floured Halibut in the egg wash, covering well.

Place each piece of floured, egg washed Halibut on a plate of crumbs, and coat all sides.

Set the coated Halibut aside, and heat 2 to 3 tablespoons of oil over medium heat.

*I also add a tablespoon of butter.  You can’t use butter alone, or it will burn!

To test if the oil is ready:  Throw a few of those Cracker/Panko crumbs into the oil – if it pops and sizzles it’s ready.

Place your Prepared Halibut into the hot oil . . . Carefully!

Look at those Pistachio nuts popping out so colorfully.

About 3 to 4 minutes on each side. Halibut doesn’t take long to cook.

Brown every side until golden brown.

Don’t just brown the top & bottom  - stand it up on it’s ends and brown it as well!

Note:  If you’re not sure that the Halibut is cooked through, simply take a fork and pull down on a corner of the halibut.  If it flakes away easily….it’s done.

Once the Halibut is all nice and golden and crunchy, I remove any leftover oil with paper towels.

Let the Halibut sit in the pan over the lowest heat while you prepare the Lemon Butter SAUCE.

You could also prepare the sauce first, and then turn it to a very low heat, and cover with a lid.

Pour some of that hot lemony sauce on your serving plate.

Place that crunchy Halibut on top of the sauce, and drizzle more over the top.

Garnish with Parsley and a slice of lemon.

Halibut is my favorite fish – It’s not Fishy tasting.

So delish!

Could I beg for some more votes on Babble?

Please click this link and scroll down to Get Off Your Butt and BAKE! – Press the like button.

I believe I’m #11 . . . I need your votes please.

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You could also Copy & Paste to Word, if that’s is easier.  In the meantime, I’m doing my best to figure out what went wrong!