Herb-crusted Halibut
I used frozen halibut for this and wow its was very nice, the combination of herbs works for this recipe. Points 5.
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INGREDIENTS
Nutrition- 16ounces halibut steaks
- 2large egg whites, lightly beaten
- 1cup fresh breadcrumb, seasoned with herbes de Provence (thyme, oregano, rosemary, and basil)
- 1tablespoon olive oil
- 1
- 1⁄2cup dry white wine
- 1⁄4
- 1
- 1
- 2tablespoons finely minced flat leaf parsley
- 1
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DIRECTIONS
- Lightly rinse the halibut steaks and pat dry with paper towels.
- Place each steak between two sheets of plastic wrap and flatten to about 1/2-inch thick.
- Dip each steak into the beaten egg white, then into the breadcrumbs.
- Set aside.
- Lightly coat a cast iron skillet or a heavy nonstick skillet with cooking spray.
- Place over high heat and add the halibut steaks.
- Cook for 2 to 3 minutes per side, turning once, until golden brown and fish flakes easily when prodded with a fork.
- Remove halibut steaks; keep warm.
- Heat olive oil in a heavy saucepan; add shallot and sauté for 4 minutes, stirring frequently.
- Stir in the wine and lemon juice.
- Cook over medium-high heat until sauce is reduced by half.
- Add the chicken broth, capers, parsley, and cornstarch mixture.
- Bring sauce to a boil.
- Arrange halibut steaks on heated serving plates.
- Tap each with some of the sauce.
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