|Cilantro and Parsley Crumb-Coated Halibut|
Halibut's mild flavour and meaty texture make it ideal for an aromatic herb crust. Since there is no sauce dish up a creamy Potato Pave or scalloped potatoes.
This recipe comes from Jennifer Danter of EAT Magazine . One of the advantages of this environmentally friendly magazine is that the magazine can also be found on-line to save a British Columbia forest. The publication is free. Each month they have a few fabulous recipes as well as plenty of information on dining, wine and other culinary experiences in the Vancouver and Vancouver Island areas...a little bit of content on the Okanagan as well.
My daughter and I had this dish this evening for dinner....with a few of her other favourites... Caprese Salad...which I topped with the Parmesan Crusted Asparagus of another post... sugar snap peas and lemon rice....ooh and Coeur de la Creme with Raspberry Coulis for dessert!! I seem to eat more health consciously when she is here because she won't eat any other way. Living the university life puts a damper on her meal plans with limited cooking facilities, time and cafeteria food, therefore, I just LOVE to spoil her when she is here!!! She wants to be a dietician...I try to be more health conscious is all I can say about that.
**Cilantro and Parsley Crumb-Coated Halibut**
3 slices organic white bread, preferably day old
1/2 cup each chopped cilantro and Italian parsley
1/4 cup grated Montana (David Wood's) or Parmesan cheese
1/3 cup whole hazelnuts (you could substitute walnuts, pistachios or any other nut you prefer)
1 teaspoon extra-virgin olive oil
4 halibut fillets, at least 1-inch thick
coarse salt and pepper
1 tablespoon Dijon mustard
Cut off and discard bread crusts. Tear bread into small pieces. (If bread is fresh, lightly toast, then cut off crusts and tear into small pieces). In a food processor, whirl herbs with cheese and hazelnuts until mixed. Whirl in breadcrumbs and oil just until coarse crumbs form.
Place fish on a lightly oiled baking sheet. Season with salt and pepper and smear tops with mustard. Generously heap breadcrumb mixture over top and press gently so it sticks. Roast in preheated 400F oven until a knife inserted in thickest part of fish comes out warm, 10 - 12 minutes. (When roasting fish, if crust starts to brown too much before fish is cooked, loosely cover with a piece of foil).
Serve with lemony asparagus.
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