Halibut is such a lovely fish... dense and meaty yet mild in flavor. It works well with moderately robust seasoning, but you don't want to add too much so as to lose the beautifully delicate flavor of the fish itself.
For this dish I prepare a coating of Dijon mustard, mayonnaise, and olive oil to coat the fish before pressing both sides of the filet into plain Panko. I prefer plain over seasoned Panko for this coating so the flavor of the fish itself is not overwhelmed.
Ingredients:
- 2 6 oz halibut filets
- mayonnaise
- Dijon mustard
- olive oil
- 1/2 head bok choy
- 12 grape tomatoes cut in half lengthwise
- a boatload of fresh spinach (you know how it shrinks lol)
- 2 cloves garlic
- kosher salt & fresh ground pepper to taste
Fish: Mix enough mayo, mustard and oil to cover both filets and have some left over for the veggies later. Press the filets into Panko and set in baking dish. Heat your toaster oven to 380 degrees. Time the actual bake with your vegetables so everything is done same time. Bake at 390 for 8 min and then broil for another 1 min or until the Panko gets to your preferred color brown.
Bok Choy: Cut the bok choy into bite size pieces and cook in covered pot with a touch of olive oil on medium heat and frequent tossing. Add salt to taste, but go easy. Once cooked, add some of the Dijon & mayo coating and mix well. Finally add the tomatoes and toss until warm but still firm.
Spinach: Smash and mince two cloves garlic and sautee in olive oil. Once garlic starts to brown, add the boatload of spinach and cover. Toss frequently as spinach wilts. Season to taste with salt and fresh ground pepper. Remove from heat when your desired wilt is achieved.
Blessed be... and happy cooking!