This is a variation on my original Sunflower Salmon. Using a milder white fish I decided to change to a seasoned Panko which turned out to be a good move for flavor intensity and balance. Enjoy!
Ingredients:
- 2 halibut filets – about 6 oz each
- 2 tbsp seasoned Panko
- 2 tbsp mayo
- 2 tbsp roasted sunflower seeds
- olive oil as needed
- 8 oz fresh green beans
- salt & pepper to taste
Preparation:
I always prefer to roast my own seeds because it’s so easy
and I know there’s nothing getting added. Place seeds in a dry non-stick
skillet over medium heat. Toss frequently until the seeds reach a toast you
like. Remove them from the skillet so they stop toasting.
Pat the filets dry and salt & pepper both sides. In a small bowl mix together mayo, seasoned Panko and toasted sunflower seeds to a thick but workable paste – add a dash of oil if needed.
Coat the top of the
fish. Bake at 350 degrees for 10 minutes. Switch to broil for an additional
minute.
Steam or boil the green beans as per usual. Toss with a
splash of olive oil and salt to taste.
Blessed be... and happy cooking!