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Egyptian Summer Panko Crusted Halibut

September 3, 2019

Living on the east coast, we are so lucky to have access to the freshest fish! Let's take advantage of our good fortune and make delicious meals, with delicious caught fish and delicious spice blends. Big Cove Foods' 'Egyptian Summer' spice blend adds a vibrant, spicy flare to seafood. You must try this recipe on halibut the next time you see it fresh from your local fish monger. 

 

1 lb halibut fillet, thick

2 tbsp Egyptian Summer Spice Blend

4 tbsp Panko bread crumb

1/2 tsp kosher salt

2 green onions, chopped 2 inch pieces 

4 thin slices of lemon

2 tbsp grapeseed oil

 

Preheat broiler to low heat. 

 

In a shallow bowl, toss up the 'Egyptian Summer' spice blend and the panko bread crumbs. Lay the fish flesh side down and fully coat the one side. Set aside. 

 

Heat up an oven safe pan to medium high heat and add the oil. Once the oil is hot, create a nest with the green onion and lemon slices and lay your fish, skin side down, on top. Cook for 15 minutes or until skin is crispy and then place your pan in the preheated oven and broil for 15-20 minutes until internal temp reached approximately 130 F for a medium cooked fish. 

 

Finish off with fresh lemon juice. Serve with delicious grain and vegetables. 

 

 

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