(serves 6)
Ingredients For Fish:
6 filet of Halibut (6 oz each)
3 eggs, whisked with 2 oz of water
2 cups of all natural dehydrated potato flakes
¼ cup finely chopped corn flakes
2 pinch of fresh chopped rosemary
2 pinch of fresh chopped thyme
salt and pepper
4 oz canola oil
Juice of one lemon
Prep: Combine potato flakes and corn flakes with the herbs, season with salt and pepper.
Season the fish, then dip fish, flesh side only, into whisked eggs, just on one side.
Place that side into the flake mixture, and press gently.
In a skillet large enough (or spilt into 2 pans) to hold all of the fish, heat the oil over high heat for 30 seconds to a minute…place the 6 pieces of fish, potato crust side down, into the oil.
Allow the crust to turn golden brown (about 2-3 minutes), then lower the heat to medium and gently flip the fish.
Allow to cook for 2 more minutes, squeeze lemon into pan, but not onto fish, and gently swirl.
For Corn Salsa:
4 cups of fresh corn, quickly sautéed in evoo and cooled
2 cups of chopped ripe tomatoes
½ red onion, diced
2 tablespoons of chopped cilantro
¼ of red jalapeno, sliced very thin
Juice of 2 limes
Salt, pepper, cayenne (if needed)
Prep: Combine all ingredients in a bowl, adjust seasoning…can be made 4 hours prior to serving.
Try another chef's recipe using domestic, sustainable seafood.
