Pan Fried And Baked Halibut Recipe - Spicy And Crunchy!

1. Seasoned flour:

Mix your favorite seasoning blend, i.e. seasoned salt, blackening spices, or seafood spice mixes with white flour. Or, make your own blend with salt, pepper, garlic and onion powder, paprika, dried herbs, etc.

2. Prepare an "egg wash":

Whisk 3 eggs into 2 cups of milk. Adjust these amounts for larger or smaller batches of fish cooking.

3. Get creative with your breading:

In your food processor, pulse all or part of the following ingredients into a coarse mix - tortilla chips, corn flakes, toasted hazelnuts (filberts), almonds, and/or pecans, sesame seeds, crackers, bread crumbs - and season this with sugar, cayenne pepper, and red pepper flakes. Be generous with the peppers as the heat blends real well with the entire dish.

4. Dip the fillets into seasoned flour, then egg wash, then breading mix.

5. Cover the breaded fish with film and refrigerate for an hour to allow the breading to solidify.



6. Heat some vegetable oil together with a pat of butter for flavor over a medium-high setting and brown your fillets nicely on both sides.

I like to serve my halibut on top of a Mango Jalapeno Mayonnaise Sauce. You can make your own chutney-type marmalade or buy a spicy fruit jam of your favorite kind. Mix this with mayo and freshly chopped jalapenos, cilantro, garlic, and some lemon juice. be creative and taste until you like your flavor combination!

For a little garnish on top, I squeeze a chipotle aioli (from a simple plastic squeeze bottle) across the fillet. I use a can of chipotle peppers in adobe sauce and run it through the blender together with 2 cups of mayo and one clove of garlic.

Choose your favorite side dishes: steamed broccoli or asparagus, stuffed tomato halves, a sweet potato casserole, rice pilaf, mashed taters - anything you like, in bright colors.

Chipotle Aioli (Aioli = mayo with fresh garlic) and Mango Jalapeno Mayo Sauce: