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Panko Sesame Seed-crusted Halibut

Serves 4 as a main course

Halibut is a flatfish, genus Hippoglossus, from the family of the right-eye flounders (Pleuronectidae). Other flatfish are also called halibut. The name is derived from haly (holy) and butt (flat fish), for its popularity on Catholic holy days. Halibut live in both the North Pacific and the North Atlantic oceans.

According to the Monterey Bay Aquarium, most Atlantic flatfish such as halibut and sole have been overfished and are ranked "Avoid." One exception is summer flounder, a species that’s recovering and is a “Good Alternative.” This should be labeled “Pacific Halibut” or “Alaskan Halibut.”

4      6-ounce Halibut filets, skinless

2      eggs, beaten

1           cup flour

3            tablespoons Herbs de Provence (oregano, thyme, savory or as you wish)

2           cups Panko (Japanese bread crumbs)

3      tablespoons sesame seeds

        Salt and freshly ground pepper

2            tablespoons butter

4      tablespoons olive oil

1      heavy cast iron fry pan

Preparation:   Heat your oven to 375 degrees. Prepare three large shallow bowls. In the first put two beaten eggs. In the second mix the flour, Herbs de Provence, salt and pepper. In the third mix the Panko and sesame seeds. Take four Halibut filets and pat them dry. Take each filet and coat with the eggs, then dredge in the flour mixture, finally roll in the Panko and sesame seeds until evenly coated. Set aside on a large dish for five minutes. Put the olive oil and butter into the cast iron pan and bring to very high heat (just smoking). Place the four filets in the pan and cook two to three minutes a side. When you flip them they should be golden brown. Place the fish in the pan in the oven to finish. Depending upon the thickness of the filets (one half to one inch) this should take between three and five minutes. Remove the sizzling filets from the oven and serve immediately.

This fantastic nutty crusted Halibut can quite literally be paired with anything. I presented the Halibut with an English pea and white button mushroom risotto and a Pinot gris.