I deviated from my normal fish coatings just a tad and decided to try using cream cheese instead of my usual mayo or yogurt as a base. It turned out to be a really nice flavor that beckons for dinner on the deck watching a beautiful sunset. I paired the halibut with some Brussels Sprouts Almondine. It was a well matched side, and you can find that recipe by clicking here.
Ingredients:
- 2 6oz halibut filets
- 1 1/2 cups plain Panko
- 3 tbsp cream cheese
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- olive oil cooking spray
Mix cream cheese, olive oil, lemon juice, mustard, salt & pepper
in a dredging dish. I find a dinner fork works well for this.
Bake at 400 degrees for 8 minutes.
Serve with a green vegetable of your choice or use the aforementioned Brussels sprouts.
Blessed be... and happy cooking!