Parmesan-Crusted Halibut with  Fire-Roasted Peppers, Arugula and Garlic Chips

Bauman

By Chef Michel Baumann

Halibut is the most amazing fish on the East Coast and a personal favorite. The dish is also very popular here in the restaurant.
Recipe tip: Use the freshest ingredients. Do not overcook this delicate fish.

Serves 4

4 (5-ounce) halibut filets
Juice of 1 lemon
3 dashes Worcestershire sauce
Salt and pepper
½ cup flour
2 eggs, lightly beaten
½ cup panko crumbs
1 cup fresh-grated Parmesan cheese with extra for finish
¼ cup olive oil (plus additional)
3 ounces of butter
2 red peppers
5 garlic cloves
Splash of balsamic vinegar
1 large bunch of arugula (cleaned)
Lemon juice

Preheat oven to 350°.

Season halibut filets with salt and pepper. Mix Worcestershire sauce and lemon juice and marinate filets for 4 minutes.

Dredge filets in flour, shake off excess. Dip in egg wash, then in panko and Parmesan and lightly press crust onto fish.

Pan fry filets in ¼ cup of olive oil and 3 ounces of butter, over medium heat in nonstick pan until golden brown and crisp. Flip over and cook for 30 seconds, then set filets on baking sheet and bake for 3 to 5 minutes, depending on thickness.

Roast 2 red peppers on an open flame until charred, let rest for 3 minutes, peel off charred skin and then thinly slice the peppers.

Garlic Chips: Thinly slice 5 garlic cloves, and then cook gently in olive oil over medium heat until caramelized. Drain on a paper towel and lightly season with salt and pepper.

Lightly dress the red peppers with the oil from the garlic chips and a splash of balsamic vinegar.

Place the cooked halibut in the center of the plate, top with the roasted pepper salad, then top with arugula tossed with lemon juice, olive oil and salt and pepper, then sprinkle the garlic chips over the whole plate and finish with freshly grated Parmesan cheese. Bon appétit!

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