Fire-kissed Panko Crusted Halibut With Mushroom Angel Hair Recipe

Fire-kissed Panko Crusted Halibut With Mushroom Angel Hair

From cypress 15 years ago

I threw this together last night and must whole heartedly say it is the best thing I've ever created in my life! First time experimenting with Panko.

FILLETS: shopping list
2 small or medium halibut, Talapia, or cod fillets shopping list
1 1/2 cup panko Japanese bread crumbs (ESSENTIAL) shopping list
1 tbsp. dill shopping list
1 tbsp. cajun seasoning shopping list
3 tbsp. AP flour shopping list
1 tsp. cayenne pepper (double this if you want it extra hot!) shopping list
3 tbsp. EVOO (or melted butter if you prefer) shopping list
juice of 1/2 lemon shopping list
ANGEL HAIR shopping list
1/2 lb. whole wheat angel hair pasta shopping list
3 tbsp. EVOO shopping list
1 large clove of garlic shopping list
3/4 medium carton of sliced mushrooms (baby bellas or small white) shopping list
Generous pinch of each of the following: dried basil, oregano, thyme, and dill shopping list
3 tbsp. grated parmesan cheese shopping list
(optional 1/8 cup half and half or heavy cream if you want to make it a cream sauce) shopping list
juice of 1/2 lemon shopping list

Prepare your dredging materials in separate dishes.
Mix flour with cayenne pepper and a dash of salt and pepper if you like.
Mix Panko with dried dill and cajun seasoning.
Add EVOO to a separate dish.
Begin by brushing each fillet with EVOO and dredging in the flour.
Arrange fillets over Panko mixture and press very firmly into the crumbs. (There is no egg to help crumbs stick, but if you give it a little force it will coat the fish well.)
Once both fillets are breaded on both sides, place fillets on a oiled baking sheet with tin foil or parchment and coat with remaining Panko mixture.
Bake on 350 for 15-20 minutes until fish is opaque and crumbs are golden brown. (I like to throw it on broil for the last few seconds to add some extra crunch)
While fish bakes, boil angel hair and sautee mushrooms with oil and garlic (minced),
Once the mushrooms release a little water, sprinkle with all of the herbs and add lemon juice.
When almost all the way cooked, toss with pasta and add lemon juice.
Allow everything to meld together a little and then serve.
Plate the angel hair and arrange the fillets on top.
Sprinkle spare crumbs from the baking sheet over the top and grate some extra parmesan if you like for garnish.
SO TENDER AND MOIST!!!!

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" It was excellent "
trigger ate it and said...
Cypress, for a first time panko user you certainly knocked in a home run with your Fire-kissed Buttery Panko Crusted Halibut With Mushroom Angel Hair.
I love the cayenne pepper and lemon.
High Five
Michael
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" It was excellent "
jencathen ate it and said...
This sounds great!
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" It was excellent "
elgab89 ate it and said...
Wow! This looks good. I also wondered about Panko crumbs. Did you find a huge difference from the regular kind?
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" It was excellent "
chefmeow ate it and said...
this sounds absolutely unbeatable. Love the sounds of this and will be making soon. Great post. You have my 5.
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cypress Tallahassee, FL

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Reviewed by 6 people

this sounds absolutely unbeatable. Love the sounds of this and will be making soon. Great post. You have my 5.

chefmeow in Garland loved it
Wow! This looks good. I also wondered about Panko crumbs. Did you find a huge difference from the regular kind?

elgab89 in Toronto loved it
This sounds great!

jencathen in loved it

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