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Thursday, July 15, 2010

Panko Crusted Halibut with Orange Sauce





Is it hot in your neck of the woods?  Man-o-man is it ever so hot here in Texas.  We have a high pressure system sitting right over us and the humidity is a killer!  Who wants to cook out in this heat, not me baby!  I'm inside under the a/c!  


This recipe is quick and easy.  Still eating healthy?  I'm trying to stay away from eating out and eating at home.  Not only is it better for you but it is also easy on your pocket book.  


Here it is...




This is a great way to get that crispy crust on fish without frying in all that oil!  It keeps the fish moist yet having a crunchy crust, and that orange sauce is so flavorful and pairs well with this trype of fish.




The Players for tonight!


Mix Panko crumbs and Herbs de Provence in a large bowl.
Place 1 tablespoon olive oil in another bowl.  


Dredge fish in oil then the crumbs, repeat and press crumbs into the fish. 


Drizzle a little oil over the top.  Place baking sheet in a pre-heated 400 degree oven for ten minutes.  (Pre-heating the pan will result a crispy bottom layer).  Remove baking sheet from the oven; add a little oil on the spot where you will place the fish.  Return pan back into the oven immediately and cook for 12-15 minutes depending on the thickness of your fillet. (Mine was 1 ½ inch and it took 15 minutes).



Cook in a small sauce pan over medium-low heat the chicken broth, orange juice and orange zest for 10 minutes.  


Prepare slurry of cornstarch and water (well dissolved) and add to hot orange juice mixture and whisk in as it thickens the sauce.  Remove from heat.




Serve fish with orange sauce over and around the fish.


See those crunchy bits, the herbs and the fleck of orange zest.  Oh my!


Can you taste the tangy orange flavor with the buttery halibut and that crunch!  You have to try this recipe, you will be adding it to your favorites, I promise!


The Recipe:

Panko Crusted Halibut with Orange Sauce


½ lb Halibut fillet, skinless
½ c Panko breadcrumbs
1 teaspoon Herbs de Provence
2 tablespoons olive oil, divided

Mix Panko crumbs and Herbs de Provence in a large bowl.
Place 1 tablespoon olive oil in another bowl.  Dredge fish in oil then the crumbs, repeat and press crumbs into the fish. Drizzle a little oil over the top.

Place baking sheet in a pre-heated 400 degree oven for ten minutes.  (Pre-heating the pan will result a crispy bottom layer).  Remove baking sheet from the oven; add a little oil on the spot where you will place the fish.  Return pan back into the oven immediately and cook for 12-15 minutes depending on the thickness of your fillet. (Mine was 1 ½ inch and it took 15 minutes).

Prepare sauce:

½ cup chicken broth
1 ¼ cup orange juice
1 teaspoon orange zest
2 tablespoons cornstarch
½ cup water

Cook in a small sauce pan over medium-low heat the chicken broth, orange juice and orange zest for 10 minutes.  Prepare slurry of cornstarch and water (well dissolved) and add to hot orange juice mixture and whisk in as it thickens the sauce.  Remove from heat.

Serve fish with orange sauce over and around the fish.

Serving size: 2

Happy Eating!



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