Crispy Panko-Crusted Halibut Delight: A Culinary Adventure Awaits

Ingredients

Main Ingredients

• 4 (6‑ounce) halibut fillets
• 1 cup all‑purpose flour
• 2 large eggs, lightly beaten

Panko Coating

• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and freshly ground black pepper, to taste

Lemon‑Mustard Sauce

• ¼ cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1 tsp finely chopped capers

Cooking Fats & Garnish

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 2 tbsp fresh chives, thinly sliced
• Lemon wedges, for serving

Instructions

Cooking the Halibut

1. Heat the Pan. In a large skillet, combine 2 tbsp olive oil and 2 tbsp butter. Warm over medium‑high heat until the butter foams and the oil shimmers, about 2 minutes. This temperature (≈375°F) is hot enough to sizzle the coating without burning it.
2. Sear the Fillets. Gently lay the coated fillets in the pan, spacing them to avoid crowding. Cook 3‑4 minutes per side, watching for a deep golden‑brown color and a firm crust. Resist the urge to move them; a steady heat creates the signature crunch.
3. Finish in the Oven. Transfer the skillet to a pre‑heated oven at 375°F (190°C). Bake for 8‑10 minutes, or until the internal temperature of the fish reaches 145°F (63°C). The oven finish ensures the center is cooked through while preserving the crust’s integrity.