Recipe with video instructions: Megan shows us the best way to celebrate #WineWednesday. Ingredients: Extra virgin olive oil for drizzling, 3 shallots, thinly sliced, 3 garlic cloves, thinly sliced, 10 oz grape tomatoes, Salt and pepper to taste, ¾ cup dry white wine, divided, 3 Tbsp capers, ½ cup Kalamata olives, pitted and halved, 1 ½ lb thick-cut halibut fillet, de-boned, 3 sprigs oregano, leaves only
Halibut aren't terribly fun to fish (think: reeling up a 200-pound bath mat through hundreds of feet of icy-cold water), but man, are they delicious! Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market. Halibut cooks more like a thick steak—well-browned and -crusted on the outside, with a juicy, tender center. And, just like with a steak, cooking sous vide can help you nail that medium-rare center every time. Here's how to do it.
Panko Fried Halibut Cheeks from Food.com: Halibut cheeks are truly tender, flavorful morsels. I don't like to use too many herbs or spices with them just let the natural flavor come through. You could add some garlic to the pan or mix in some fresh dill - it's up to you. This is how I enjoy them served with some Tartar sauce & an additional wedge of lemon. You may substitute regular bread crumbs but Panko are better
Parmesan Crusted Halibut. This was wonderful. Next time I will use panko with herbs and garlic powder instead of flour.Even the egg isn't needed becasue the fish is wet enough to take the dry covering. I baked ours for 8 mins then turned them and baked for another 2. It was a bit too long. I'll reduce by 2 mins next time but I think the fish DOES need turning just to crisp up the other side! Served with creamed leeks and baby new pots!!