Crab & Shrimp Crusted Halibut Recipe
chimichurri fingerling potatoes, garden vegetables, lemon caper butter sauce
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Ingredients
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Halibut
Chimichurri Fingerling Potatoes
Garden Vegetables
Lemon Caper Butter Sauce
Method
Halibut Preparation
- 1
Prepare the Crab & Shrimp Mixture
In a bowl, combine crab meat, shrimp, panko breadcrumbs, beaten egg, salt, and black pepper. Mix until well combined.
- 2
Crust the Halibut
Place halibut fillets on a baking sheet. Top each fillet with the crab and shrimp mixture, pressing down gently to adhere. Bake at 375°F (190°C) for about 15-20 minutes or until the fish is cooked through and the topping is golden.
Chimichurri Fingerling Potatoes
- 3
Cook the Potatoes
Boil fingerling potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- 4
Make the Chimichurri
In a bowl, mix olive oil, parsley, garlic, red wine vinegar, red pepper flakes, salt, and black pepper to create chimichurri sauce.
- 5
Combine Potatoes and Sauce
Toss the cooked fingerling potatoes with the chimichurri sauce until well coated.
Garden Vegetables Preparation
- 6
