Over the past few months, fresh wild caught Halibut from Mexico has been steadily available from my local fish purveyor. It is more delicate in flavor and texture than than the Halibut we are most familiar with from Alaska, it's sustainable, and it's delicious. I have not only been addicted to the fish, but to the way I have been preparing it. I suppose I could get a little more creative, but it has been a hit with my family and is so easy to make.
Herb Encrusted Wild Mexican Halibut
For all ingredients, please consider using those that are grown organically.
|1 cup or 2-3 slices||bread crumbs (preferably freshly made)|
|1/4 cup||fresh basil leaves|
|1/3 cup||fresh parsley|
|1 teaspoon||fresh rosemary leaves|
|freshly ground black pepper|
|1 1/2-2 pounds||wild Mexican Halibut, individual fillets or large single piece (if this fish is not available, use Alaskan halibut, or any moderately firm white fish)|
|2 tablespoons||olive oil|
Put the basil, parsley, and rosemary in the bowl of a food processor fitted with a steel blade. Process enough to coarsely chop the herbs. Add the salt, bread crumbs, and pepper. Pulse to combine.
Preheat the oven to 425 F.
Press the crumb mixture onto both sides of the fish fillets and add an additional sprinkling of salt.
Heat a large saute pan over a high flame. Warm the olive oil in the pan and then put in the prepared fillets. Cook for about 2 minutes and carefully turn the fish. Cook for another minute or 2 on the second side.
Remove the pan from the flame and put into the preheated oven. Depending on the size of the fish fillets or fillet, roast for another 5-10 minutes. If you are cooking a single large fillet that is also thick, add another 5 minutes of roasting time, if necessary. When the fish is fully cooked, it will be firm and flaky. The best way to test for doneness is to just cut into it and take a peek.
Serve immediately with fresh lemon. A finish of fresh lemon zest over the fish when serving is also a nice addition.
For a healthy dinner, serve with a steamed fresh green vegetable like the Haricot Verts pictured below.