cazchrisMember since: June 13, 2004
Tried this one out last night on some fresh halibut I caught. Delicious!!!
The breading paste toasted slightly, and added a nice flavor & texture to the halibut steaks. Some bites I sqeezed lemon on, but honestly, I soon forgot to do that as I was enjoying the fish without it!
Thoughts for improvement: I added another 2 tblsp of olive oil, because my paste seemed a bit too dry at first. Also, my thickest halibut steak was 2", and the breading on that one was closer to the heat, and browned a tad too much. I backed my pan of 5 steaks for 28 minutes, because 3 of them were about 2" thick. The meat was slightly dry (but not bad), so next time I'd probably fork test it around 20-22 minutes.
Quick, delicious & easy to make! Really loved it! (also, my brother-in-law came over an hour later, and made fish tacos out of the leftover steak.. he loved it!).