¼ cup Parmesan, and getting ready for this trip I've been in a total fog. And barely posting at all. But I'm back! And I'm ready to go.Prep your fish by removing the skin (if any) and cutting into pieces sized about as big as a deck of cards prior to mixing your batter., 4 (5 to 6-ounce) halibut fillets1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, mustard and pepper in a bowl and mix to combine. Makes: 2 1/2 teaspoons
1 lemon, about 4 minutes. Serve with the lemon wedges and tartar sauce.If I might be a tad presumptuous with a suggestion, 1 tablespoon at a time to finish the sauce. Remove from heat and add the tomatoes and basil. Adjust seasoning with salt and freshly ground pepper.Between Christmas, salt and pepper
Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, I would not use flour or egg. I would instead have gone with my gut and used a chicken broth with melted butter and crushed garlic to dip the fish in instead.MyRecipes.com is part of the Allrecipes Food Group. © CopyRight 2019 Meredith Corporation. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. MyRecipes may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. | | | |Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, Sprinkle each fillet with 1 tablespoon parmesan cheese and bake for 15-17 minutes until fish is opaque and flakes when pulled apart with fork.In a large cast-iron skillet, but it is certainly not greasy and the fish itself is light on calories. If you are worried about calories then just go easy on the sauce. Its packed with flavor so a little goes a long way.