You guys, the warm weather is SO CLOSE that I can taste it. No, really, I can taste that delicious food that we cling to all summer long because I’m just jumping right in and embracing all the glorious light eats that just seem to fall in line with this time of year.
When the hubs and I were doing our weekly Costco tour this week, we spotted a good buy on some fresh wild-caught halibut and decided to pick up a modest filet to try out. I’ve never made halibut before, so I wanted to test out a recipe on a smaller piece first. I skimmed recipes while waiting for my OB appointment this morning and got a good idea of how the fish and I were going to make a peaceful resolution out of all this. And, of course, because I love endurance training (especially in the third trimester) I loaded up all the littles and we headed to Fresh Thyme to pick up a few things. Oh, the things at that store. I want to buy ALL THE THINGS.
(Veteran Mom Tip: I love including the kids on dinner plans whenever possible; when they are able to help and play a part in dinner planning or cooking, they are more likely to take pride in the finished meal and eat without complaining). You’re welcome for that.
Anywho. We decided that halibut (and some healthier fish sticks for the little littles) as well as sauteed asparagus, strawberries and bakery style garlic bread (from Fresh Thyme) would make for an excellent dinner time feast. Oh, what a treat it was. We all enjoyed dinner and a couple of the kids went back for seconds (winning!).
I want to this delicious halibut recipe with you, today, in case you are ready to bring the tastes of summer on-board by now, too! 🙂
Parmesan & Panko Crusted Halibut
What you need:
- 1lb (approx) wild-caught fresh halibut
- 1/2 cup panko style bread crumbs
- 2 TB Grated Parmesan
- 2-3 TB melted butter (we love Kerrygold)
- Sea salt, pepper, garlic powder, dried parsley – to taste.
What you do:
- Preheat your oven to 400 degrees.
- Lightly oil a 9×13 glass baking dish and place fish (skin removed if necessary) in the dish.
- Season both sides of the fish with salt, pepper, and garlic powder.
- Melt butter in a glass bowl.
- Add to melted butter butter: panko bread crumbs, cheese, and a little pepper and parsley. Gently combine with a spoon.
- Spoon breadcrumb mixture evenly over the top of the fish.
- Bake for 25-30min depending on thickness of your filet. (Just watch it, fish should break apart nicely with a fork when done.)
Notes: Serve with rice/quinoa, fresh fruit and veggies and enjoy! As I mentioned, we chose sauteed asparagus (remove woody stems and saute with a little olive oil, sea salt and pepper over medium high heat until veggies start to crisp up. It’s best to cover your skillet as asparagus will cook evenly and you are more likely not to get burned by splattering grease. 🙂 )