Serves 4
4 7-ounce halibut fillets
1 cup Panko (Japanese bread crumbs)
1/2 cup fresh horseradish, grated
1 teaspoon fresh thyme
1 teaspoon fresh chives
1 teaspoon fresh rosemary
1 teaspoon fresh parsley
1 teaspoon fresh chervil
1/2 cup flour
1 egg, beaten with 1 tablespoon milk
Olive oil
Combine breadcrumbs, horseradish and herbs. Dip halibut fillets into egg, then flour. Shake off excess flour, then dip into egg again, then breadcrumb mixture. Heat olive oil over medium high heat. Fry filets for about 3 minutes per side, or until fish is opaque. (Alternate method: fry one minute on each side, then place on a pre-heated pan into a 350F oven for about 6 to 8 minutes, or until done.) Serve immediately.
NOTE:
The recipe calls only for pan-frying the fish. If the fish is very thick (say more than 3/4 inch), I’ve found that relying only on frying can be a problem, as the olive oil can get smoky while waiting for the fish to cook completely. Therefore I fry the fish for a minute or so on each side to get the crust a golden brown, then finish the fish in the oven.