Parmesan Halibut Piccata
Recipe: #10437
August 31, 2013
Categories: Sauce, Butter Sauces, Halibut, Pacific Northwest, Pacific Rim, Brunch, Fathers Day, Mothers Day, Romantic Dinner, Sunday Dinner, High Protein, Sugar-Free, Alcohol, Wine, more
"You can bread the fish up to an hour before you're ready to start sauteing, but just be sure to keep them refrigerated during that time. (from Cooking for 2.)"
Original is 2 servings
Ingredients
- COATING
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- THE SAUCE
Nutritional
- Serving Size: 1 (188.3 g)
- Calories 354.4
- Total Fat - 26.4 g
- Saturated Fat - 10.4 g
- Cholesterol - 168 mg
- Sodium - 610.6 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 0.6 g
- Sugars - 1.2 g
- Protein - 15.6 g
- Calcium - 106.7 mg
- Iron - 2.1 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
The Coating: Combine the panko, cornstarch and Parmesan in a shallow dish; place egg in another shallow dish. Season fillets with salt and freshly ground pepper.
Step 2
Dip fillets in egg, letting excess drip back into the dish, dredge fillets in panko mixture coating all sides.
Step 3
Heat oil in a nonstick fry pan over medium high heat; add fillets and saute until golden brown, 4 to 5 minutes per side; remove fish from pan and keep warm.
Step 4
The Sauce: add garlic and shallots to the same fry pan and saute until softened, about 2 minutes. Deglaze pan with the wine and simmer until reduced by half, 3 to 4 minutes; stir in lemon juice, capers and tomato paste. Simmer sauce until slightly thickened; whisk in butter until melted; stir in parsley and season with salt. Serve over halibut.
Tips
No special items needed.
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