PANKO-CRUSTED HALIBUT WITH SWISS CHARD
Steps:
- 1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
- 2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
- 3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
- 4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.
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Star Boy
[email protected]This dish is a great way to get your kids to eat fish.
MOHmmed OthMAN
[email protected]I would definitely recommend this recipe to anyone who loves halibut.
Tahmina Mim
[email protected]This recipe is a bit time-consuming, but it's worth it.
Mubashir Abbasi
[email protected]I made this dish for a dinner party and everyone loved it! It was a great way to show off my cooking skills.
it's AFK Bro
[email protected]This recipe is a great way to use up leftover halibut.
Siphosethu Vinkqishe
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of swiss chard, but I'm so glad I did! The swiss chard was cooked perfectly and it paired really well with the halibut.
Am Jds
[email protected]This dish is easy to make and looks very impressive.
Tri She
[email protected]I love the combination of flavors in this dish. The halibut is mild and flaky, the panko crust is crispy and flavorful, and the swiss chard adds a nice bitterness that balances out the other flavors.
jafer Jafer
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great.
md.ismail hossain
[email protected]I made this dish last night and it was a hit! The halibut was cooked perfectly and the panko crust was crispy and flavorful. The swiss chard was a great addition and added a nice pop of color and flavor to the dish.