Panko- and Coconut-Crusted Halibut

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  • 1/2 cup flour
  • Salt and pepper to taste
  • 1 large egg
  • 1 cup coconut milk
  • 2 cups panko
  • 2 cups unsweetened coconut
  • 4 8-ounce halibut fillets


Place flour in a pie plate or other shallow dish. Season with salt and pepper.
Whisk egg and coconut milk in another shallow dish until blended.
Mix panko and coconut together. Season with salt and pepper.
In assembly-line fashion, dip each piece of fish into flour; shake off excess and dip it in the egg mixture, followed by the panko mixture, pressing to coat. Place on baking sheet in refrigerator for 15-20 minutes.
Heat olive oil in a large sauté pan over medium heat. Add halibut and cook for 5 minutes on each side or until crisp and brown. Knife should slide through top of fish when it is done. Lower the temperature if the fish gets too dark.
Serve hot.

Recipe from Central Market Poulsbo - Culinary Resource Center
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