Nothing beats fresh Halibut from Alaska. I’m always looking for new ways to make Halibut and this is what my husband decided on for dinner! Quick, easy, and healthy recipes is how we roll.
Let’s just say there were NO leftovers. Our daughter ate the same as us! We have always encouraged her since she has been little to eat what we are eating. Who wants to make separate meals all the time after working all day! She has not become picky yet even at 3. There is hope even if you feel you have a picky eater.
INGREDIENTS YOU NEED:
– 1 cup Panko Bread Crumbs
– Halibut Filets (1-inch thick; skinless)
– 3 Tablespoons Dijon Mustard
– 1/3 cup White Wine
– 6 Tablespoons Butter (divided) (*We use Earth Balance brand; non-GMO, vegan, etc.)
– 1 Orange (zest and juice)
– 3 Garlic cloves, minced
– Salt and Pepper to taste
– Extra-Virgin Olive Oil
WHAT TO DO:
1. Place bread crumbs in a rimmed dish. Season with salt and pepper.
2. Spread Dijon mustard on one side of the filet. Dredge the mustard-coated side in the bread crumb mixture.
3. Heat a large non-stick skillet on medium-high. Melt 3 Tablespoons of butter along with 3 Tablespoons of olive oil. Next, add the halibut breaded side down. Cook for 2 to 3 minutes or until golden. Gently flip and cook on the second side for 1 to 2 minutes.
4. Add the white wine and garlic and reduce heat.
5. Add the orange juice/zest and then add the remaining butter.
6. Serve the filet breaded side up with a drizzle of butter sauce.
A side of veggies goes great with the Halibut!
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