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Halibut Piccata

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Serves 4


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:

  1. Pat Halibut fillets dry with paper towels. In a small bowl, whisk together the mayo, horseradish sauce, and Dijon.
  2. 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.
  3. 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.
  4. 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.
  5. 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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