Another sure sign of Spring landed in my grocery basket on Saturday! First of the season, fresh Alaskan halibut. While a bit on the pricey side, it’s, for me, a worth while indulgence. Left to my own devices, I would probably eat fresh Alaskan Halibut and Washington asparagus 3-5 times a week, for the entire season. While I love it just grilled with a little salt and pepper, my husband enjoys the preparation below.
Parmesan Crusted Halibut with Roasted Tomato and Artichoke Ragu – for 2 servings
Inspired by “Ray’s Boathouse, Seafood Secrets of the Pacific Northwest” Cookbook
Recipes by Charles Ramseyer and staff
for the Tomato and Artichoke Ragu
15-18 cherry tomatoes
Fresh ground pepper
2 Tablespoons olive oil
1/2 Tablespoon minced garlic
8 artichoke quarters with stems, jarred or frozen
1/4 cup dry white wine
1/4 julienned fresh basil
2 tablespoons butter
Pre-heat the oven to 400′. Place the artichoke hearts, tomatoes, and minced garlic in a baking pan. Drizzle with olive oil and lemon juice and season with salt and pepper. Place the pan in the oven about 10 minutes ahead of the halibut fillets. Remove from oven when tomatoes are slightly charred and “melted”. Deglaze the pan with the white wine. Stir in the butter and garnish with the basil. Keep warm until ready to serve.
for the Halibut
1/4 cup of flour
1 tablespoon water
1 cup panko breadcrumbs
1/2 cup shredded parmesan
Zest of 1 lemon, chopped
1 12-14 oz. halibut fillet, skinless
2-3 Tablespoons Olive Oil
Set up three bowls. Place flour in the first bowl. Mix the egg and water together in the second bowl. Mix the panko and parmesan together in the third bowl.
First, dredge the flesh side of the halibut in the flour, shaking off the excess. Next, dip the floured side in the egg. Third, dredge the egg side into the panko mixture to coat. Pat gently to press the mixture into the egg.
Heat the olive oil in an ovenproof skillet over medium heat. Place the fillet crust side down and sear until a golden-brown crust forms. Turn the fillet over and place in oven for 3-5 minutes, or until the centers are pearly white and opaque, depending on the thickness of the fish.
Plate the fish with the ragu alongside or underneath. We served the meal with my other favorite sign of spring, oven roasted asparagus and a rice pilaf.