Panko-Coated Halibut with Potato Chive Mash

May 18, 2010 Updated: October 1, 2015

Grilled halibut with mashed potatoes and shallots, steamed sugar snap peas, and roasted cherry tomatoes.(Sandra Shields/The Epoch Times)
Grilled halibut with mashed potatoes and shallots, steamed sugar snap peas, and roasted cherry tomatoes.(Sandra Shields/The Epoch Times)

Halibut season is now in full swing, with halibut landings on the west coast from mid-March to mid-November. The largest flat fish in the ocean, halibut is known for its “clean” and mild taste.
 
Halibut is available to buy whole (head removed and gutted), or as steaks, fillets, and cheeks, which are prized for their tenderness.

When purchasing halibut, look for a clear translucency to the flesh. Fresh fish should have no odour. Halibut’s firm white flesh can be baked, broiled, grilled, deep-fried, and pan-fried. Cook halibut 10 minutes per 2.5-cm (1-inch) of thickness. Halibut will dry out easily if overcooked.

For this recipe, serve the crispy Panko-coated halibut on top of the potato chive mash with a tablespoon of the cooked shallots. Add steamed sugar snap peas and roasted cherry tomatoes. Complete this fast and delicious meal with a green salad and fresh bread.

Panko-coated halibut with shallots

Makes 4 servings

4 halibut fillets
1 egg
Panko bread crumbs
25 ml (2 tbsp) butter
15 ml (1 tbsp) olive oil
1 medium shallot, diced small
125 ml (1/2 cup) vegetable or chicken stock
75 ml (1/3 cup) white wine

Preheat oven to 180º C (350º F). Beat egg with a fork. Dip halibut fillets in egg and then in bread crumbs, coating completely. Heat butter and olive oil in a large skillet and pan fry the halibut until coating is golden brown and the flesh almost cooked through, turning once.  

Put halibut in a baking dish and keep warm in the oven. Sauté the shallots in the skillet with the leftover drippings from the halibut. Add the stock and wine and simmer until liquid is reduced by half.  
 

Potato chive mash

750 ml (1 1/2 lbs) Yukon gold potatoes, peeled and quartered
2 garlic cloves, sliced
25 ml (2 tbsp) butter, melted
50 ml (4 tbsp) half and half cream
25 ml (2 tbsp) fresh chives
Salt and pepper

In a medium pot, cover potatoes and garlic with cold water and bring to a boil. Lower temperature and simmer until potatoes are tender. Drain. Mash potatoes and garlic along with the melted butter until creamy and smooth. Using kitchen scissors, cut chives into potato mixture and mix in. Cover and keep warm until ready to serve.