Small halibut fillets dredged in egg, panko and crab, then sautéed in butter, served with a sweet chili sauce.
1) Beat eggs and milk together and then place in a plate or shallow bowl (for dredging fish) and set aside.
2) Mix Panko bread crumbs and Old Bay Seasoning thoroughly and place in another plate or shallow bowl. (Big enough to dredge fish).
3) Start preheating a medium-large sauté pan - like a large cast iron pan. (you want it to be oven proof). Heat to medium/medium high.
4) Preheat a small sauce pan to medium low heat.
5) If the crab is not minced - chop finely to mince it.
6) If the pieces of fish are thick - 3/4 - 1 " - preheat an oven to 375.
7) Dip a piece of fish in egg wash, then Panko mix.
8) Then egg wash the piece again, then pat the crab meat around the fish to keep it attached.
9) Set aside and repeat routine for each piece of fish.
10) Add butter and olive oil to sauté pan. Pan should not be so hot as to cause butter/olive oil mixture to smoke or brown, but hot enough to brown the fish without overcooking. The olive oil will help the butter keep from browning - so you want about equal quantities of each.
11) Add the fish to the pan and sautee on each side for several minutes until it is brown.
12) While fish is sautéing prepare the sauce.
13) Melt the cream cheese gently in the preheated sauce pan, and add the sweet chili sauce and mix together. Heat - but do not boil or overcook. If it is too thick to pour over the fish, add a bit of milk to thin it and heat again for a minute or so. This entire process should only take a few minutes.
14) If the fish pieces are thick - they may finish browning before they fully cook. So if they need additional time - place the sauté pan in the oven for 3-6 minutes to finish the cooking. Do not overcook.
15) Plate the fish and pour some sauce over the top of each.
Serve with rice or rice pilaf, a small salad, steamed vegetables. Or serve with a a side of Perfect Pasta (see that recipe)
A bottle of Sauvignon Blanc or Chablis (or an Oregon Pinot Noir) will be a delicious accompaniment to this meal.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 578 | ||
Calories from Fat: 324 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36g | 48 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 757.3mg | 233 % | |
Sodium 934.4mg | 32 % | |
Potassium 430.3mg | 11 % | |
Total Carbohydrate 34.6g | 10 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 31.5g | ||
Protein 28.9g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 578
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