First of all, perhaps it’s just a personal aversion, but I did not, would not, could not use basa, “Vietnamese catfish.” Halibut was a much more appealing option to me, tho’ any mild flavored white fish such as haddock, cod or orange roughy could also easily be substituted. (Would not, could not, use tilapia either) That said…this was so good it was memorable. The sauce, in my mind, was exceptionally delicious, the ideal complement for the crispy, delicately flavored fish. I did incorporate my own tweaks – extra capers in the sauce, and Panko crumbs rather than Melba toast – not that I necessarily have anything against Melba toast. More important than the type of crumbs used, I moistened them with olive oil, then added the minced garlic and fresh, chopped parsley. I just placed this atop the halibut rather than rolling the filet entirely in the crumbs. I think all of this ensured they were extra super crispy and I don’t think using essentially half as much crumbs was any sacrifice at all. I served this with simple pasta with Parmesan and garlic and oven roasted asparagus. This meal, this fish, was absolutely, positively exquisite.
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First of all, perhaps it’s just a personal aversion, but I did not, would not, could not use...