Pan-Seared Crispy Halibut with Homemade Tartar Sauce
Pan-Seared Crispy Halibut with Homemade Tartar Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 817
- Total Fat
- 61
- Saturated Fat
- 9
- Carbohydrates
- 29
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 39
- Cholesterol
- 199
- Sodium
- 711
- Total: 35 min
- Active: 25 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 817
- Total Fat
- 61
- Saturated Fat
- 9
- Carbohydrates
- 29
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 39
- Cholesterol
- 199
- Sodium
- 711
- Total: 35 min
- Active: 25 min
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.
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