I frequently prepare fish with this method – because I love it. And I frequently eat halibut, both out and preparing it myself – because I love it. (Get your fresh halibut now! The new season has just begun!) So I knew this recipe would be a sure thing, not likely to disappoint us. And it didn’t. It is a true gem and I know I will return to it often; not something I generally say about ANY recipe. After drying the filets I rubbed them lightly with olive oil, then salted and peppered them. I did not add salt to the topping, nor did I measure the olive oil, just added enough so the panko crumbs were lightly coated. Duncan, you have outdone yourself. This is a fresh tasting dish that allows the flavor of the beautiful halibut to shine. No heavy seasonings, no heavy, rich sauce. Excellent, especially served with a wild rice pilaf.
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I frequently prepare fish with this method – because I love it. And I frequently eat halibut,...