This week has been the longest week I have had in quite some time. The days are dragging on at an unimaginably slow pace, like molasses moving along ice and it freezes in an Arctic chill. It has been painful. So being able to say that today is Thursday is a God-send. Tomorrow at 4:00pm it will be the weekend. I will have time to relax. To write. To cook. To sleep. To catch up with friends. Now that I list it all out, it does not sound relaxing, but it is all things that I am very much looking forward to.
When my mother showed me this recipe for a lemon crusted halibut, I thought why not? I love lemon. Panko breadcrumbs are spectacular.
The end result was superb. First the halibut - the panko added the perfect amount of crunch, filled with subtle flavors of lemon and dill. As your fork pierces the outer crust, it comes in contact with a tender flaky interior, cooked to perfection. The ingredients used to construct the crust pair so perfectly with the delicate flavors of the halibut. If you are looking for a wine pairing to go with this recipe, I would try a nice sauvignon blanc such as Kim Crawford or Monkey Bay. The notes of the wine with perfectly match that of both the fish and other ingredients.
Tomorrow SMAK will be finishing out with a few favorites. Get excited for next week as we have some great stories from Chicago Gourmet and some fantastic recipes in development. Until next time!
Lemon Crusted Halibut Serves 8-10
4 halibut steaks grated lemon zest 1/4 cup butter, melted 2 cups panko breadcrumbs 1 tablespoon fresh dill, or 1/2 tablespoon dried drill a pinch of freshly ground black pepper
- Preheat the oven to 350 degrees Fahrenheit. Rinse the halibut steaks and place them on a baking sheet lined with parchment paper.
- Mix lemon zest with the melted butter.
- Mix the breadcrumbs and melted lemon butter together in a bowl and add the dill and black pepper. Pile this onto your halibut steaks and sprinkle with lemon zest on top of each piece.
- Bake in the preheated oven for about 20 minutes. This could vary depending on the size of your halibut steak, but the center should be light and flaky.