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Pistachio-Crusted Halibut Ali Redmond A layer of pistachios combined with panko breadcrumbs on top of the halibut fillets provides a delicious crunch and a pop of vitamin B6, a nutrient important ...
Pistachio-Crusted Halibut Ali Redmond A layer of pistachios combined with panko breadcrumbs on top of the mild-flavored halibut fillets provides a delicious crunch and a pop of vitamin B6, a ...
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Heat 1 cup vegetable broth in a 1-quart saucepan over medium-high heat to a boil. Add half the dried mushrooms. Remove the saucepan from the heat and let stand for 15 minutes or until the ...
Remove baking dish from oven. Place halibut on vegetables; drizzle with liqueur and remain¬ing 1 teaspoon oil. Sprinkle with fennel seeds, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place lemon slices on halibut; return dish to oven and roast 10 to 12 minutes or just until halibut turns opaque in center.
Coat the fish with the flour. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes or until it's well browned on both sides and flakes easily when tested with a fork.
Place lemon slices on halibut; return dish to oven and roast 10 to 12 minutes or just until halibut turns opaque in center. To serve, sprinkle with fennel fronds, if using.
Soak the wrapper in hot (but not boiling) water for 30 seconds, or until softened. Carefully lift out of the water. Place on a cutting board, blot dry, and place a few pieces of halibut in a horizontal line just below the center of the wrap. Top the halibut with the julienned vegetables, lettuce, mint, and cilantro.