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Halibut Piccata
Serves 4
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Ingredients:
| 1 lb Halibut, or other firm, mild white fish |
| 1/4 cup Horseradish sauce, (Kraft works well) |
| 1 tablespoon Dijon Mustard |
| 1 cup Lemon Pepper Panko Bread Crumbs |
| 1 cup shredded Parmesan Cheese |
| 2 tablespoons each butter and olive oil, for sautéing |
| 1 tablespoon minced fresh garlic |
| 1 tablespoon minced shallots |
| 2 tablespoons fresh lemon juice |
| 1/4 cup capers, drained |
| 2 tablespoons horseradish sauce |
| 1 tablespoon Dijon Mustard |
| 2 tablespoons butter |
| Sea Salt, to taste |
| Freshly ground pepper, to taste |
| 1 cup white wine |
Directions:
- Pat Halibut fillets dry with paper towels. In a small bowl, whisk together the mayo, horseradish sauce, and Dijon.
- On a plate, toss together the breadcrumbs and parmesan. Rub the outside of fish fillets evenly with the mayo mixture and coat with the breadcrumb mixture.
- Preheat large skillet over medium-high heat. Add the butter and oil and brown fish until deep golden brown, about 4 minutes per side; transfer to platter and keep warm.
- Return skillet to heat and add garlic and shallots and cook 1 minute. Add white wine to pan and bring to boil. Cook until reduced by half, about 5 minutes.
- Whisk in lemon juice, horseradish sauce, Dijon, mustard, and butter and heat through. Season with salt and pepper, to taste.
| Course: | Dinner |
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