Recipe courtesy of Kelsey Nixon
Episode: Spice & Easy
Pan-Seared Crispy Halibut with Homemade Tartar Sauce
Total:
35 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Kelsey's Custom Seafood and Fish Blend:
  • 1 teaspoon paprika
  • 1/2 teaspoon celery salt 
  • 1/2 teaspoon dry mustard 
  • 1/2 teaspoon cracked black pepper 
Tartar Sauce:
  • 1 cup mayonnaise
  • 1/4 cup fresh flat-leaf parsley, minced
  • 1/4 cup minced dill pickles
  • 2 tablespoons capers, drained and minced 
  • 1 1/2 teaspoons Dijon mustard 
  • 1 small shallot, minced 
  • Juice from 1 lemon, plus zest from 1/2 lemon 
Fish:
  • Four 6-ounce halibut fillets
  • 1/2 cup all-purpose flour 
  • 2 large eggs 
  • 1 cup panko breadcrumbs 
  • 3 tablespoons vegetable oil 
  • 1 lemon, cut into wedges 

Directions

For Kelsey's custom seafood and fish blend: Combine the paprika, celery salt, mustard and pepper in a bowl and mix to combine. Makes: 2 1/2 teaspoons

For the tartar sauce: Combine the mayonnaise, parsley, pickles, capers, Dijon, shallot, lemon juice and zest and 1 teaspoon Kelsey's custom seafood and fish blend in a bowl and mix to combine.

For the fish: Preheat the oven to 325 degrees F.

Thoroughly dry the fish fillets on both sides and season generously with 3/4 teaspoon Kelsey's custom seafood and fish blend. Place the flour, eggs and panko in 3 separate shallow dishes. Season each of those with 1/2 teaspoon of the seafood seasoning blend as well. Working with one fillet at a time, gently dredge the presentation side of the fish in the flour, followed by the egg and panko.

In a large cast-iron skillet, heat the oil over low heat. Carefully add the fish, panko-side down, and cook until the breading is golden brown, about 3 minutes. Using a fish spatula, flip the fish. Carefully transfer the skillet to the oven to finish cooking the fish, about 4 minutes. Serve with the lemon wedges and tartar sauce.

Categories:

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