Alaskan Halibut Francese Recipe
Flakey fillet, batter dipped, pan sauteed, lemon sauce, served with seafood risotto
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Ingredients
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Alaskan Halibut Francese
Method
Cooking Instructions
- 1
Prepare the Ingredients
Begin by patting the halibut fillets dry with paper towels. Season both sides of the fillets with salt and black pepper.
- 2
Set Up the Breading Station
In a shallow dish, place the flour. In another shallow dish, beat the eggs and mix in the grated Parmesan cheese.
- 3
Bread the Halibut
Dredge each fillet first in flour, shaking off the excess, then dip into the egg mixture, ensuring it is fully coated.
- 4
Pan-Sauté the Fillets
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Once hot, add the breaded halibut fillets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- 5
Make the Lemon Sauce
In the same skillet, add the remaining butter and chicken broth, scraping up any browned bits from the bottom. Stir in the lemon juice and let simmer for 2-3 minutes until slightly thickened.
- 6
Serve
Plate the halibut fillets and drizzle with the lemon sauce. Serve immediately with seafood risotto on the side.
