Don is all about pan frying the halibut, hence the golden crust. I asked him what his secret ingredient is and he said "butter." So I guess this isn't the healthiest way to serve fish, but boy was it yummy. He cooked it for 4 minutes on each size and it was perfectly tender.
He melted the leftover buerre blanc butter sauce that I made a while back and drizzled it over the fish at the end. No recipe with this one. You just have to wing it.
Kris, I'm embarrassed to admit that I did not know what "panko" was. Had to google it. Is it available in most supermarkets or do I need to go to a specialty market to find it?
ReplyDelete