In the spring when the large fish with the snow white flesh swims down from the Alaskan coast, thus returns my favorite Fish of summer –  Halibut! This is a finned fish that hangs around on the bottom of the ocean. The top half is Olive in color or Bluish, depending on where the fish is caught. But, every Halibut has a snow white bottom. This fish can get rather large up to 9 feet from nose to tail and weigh up to 500 pounds.  The Halibut pictured here weighed in at 413 pounds. Good work Dad! Just kidding that isn’t my Dad.

       On a serious note, Halibut really does go really well with a large variety of summer vegetables and herbs. Please be wary when purchasing frozen Halibut, or frozen fish in general, as the quality will be lower.

 When you purchase fresh fish you can feel, smell and make an honest call onto how the fish is in terms of freshness. It is the only true test!

This fish is the meaning of the word versatile. You can fry this fish for great Fish -N- Chips, you can Grill this fish, Pan sear, Bake in the oven, Poach in oil, Slice thin for Sashimi what ever you heart desires. To me this is a truly beautiful fish that should be enjoyed by cooking it however you wish with equally enjoyable end results. This fish is truly a rare in that aspect.

Parmesan Crusted Baked Halibut – Serves 4 

For the Crust:

• 2 Cups     Japanese Breadcrumbs
• 2 Each     Eggs
• 1 Cup       All-Purpose Flour
• 4 Each     Fresh Halibut Fillets
• 1/2 Cup   Freshly Grated Parmesan
• 4 oz.          Melted Butter

Method:

• In a Mixing bowl Beat 2 eggs set aside,
• In a separate mixing bowl combine Breadcrumbs, Parmesan & Melted Butter. Combine well with your hand, season with Salt and Pepper.
• Put the Flour in a third bowl. 
• Put the bowls in order from left to right - Flour, Beaten Eggs & then Breadcrumbs. The top of your Halibut goes down into the Flour first, then the egg mixture. Put the same side down into the Breadcrumb mixture. Don’t be afraid to pat the top of the fish with extra Breadcrumb mixture. Set on a tray and let if rest in the cooler for 2 hours.
• Preheat the oven to 400 degrees.
• Spray your pan with a non stick spray, season the top of the Breadcrumbs with Salt and Pepper, put in the oven for 10-15 minutes. When finished you can insert a pairing knife in and remove with no resistance. Please do not over cook, don’t be afraid to take a peak inside. When the fish is opaque in the center it needs to cook more. The fish should be a solid White color when it is finished.  
• Remove from oven and put on the plate immediately. Simply serve with half of a lemon with the seeds removed!

This recipe has the crunch of a fried fish without the deep frying. Eat healthy and Enjoy!