![]() The fish was fresh and delicious and the Parmesan panko topping made it extra special. It was truly one of the best halibut dishes I have ever had. I air-baked it on high heat until it was flaky and tender on the inside and crunchy on the outside. I then tossed some panko crumbs with Parmesan, fresh parsley, garlic powder, salt, and pepper then coated the fish in it. This recipe was inspired by my mother-in-law Fran who makes the best halibut! She normally marinates the fish in an Italian dressing but since I didn’t have any on hand I just used lemon, olive oil, sea salt, and freshly cracked pepper. Our good friend Jake gave us some halibut he caught while in Alaska.
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