Ingredients
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2 x 8oz Wild Pacific Halibut
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¼ cup honey
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1 tbsp apple cider vinegar
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¼ to ½ tsp cayenne pepper
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salt & pepper
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¼ cup all-purpose flour
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1 large egg
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1 cup panko breadcrumbs
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1 scallion, white and green parts, thinly sliced
Bowl:
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Rice
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Edamame
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Julienned carrots
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Avocado
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Sriracha mayo (sriracha + Kewpie mayo)
Directions
Prep the Halibut:
Thaw the halibut and pat dry.
Chop the halibut into bite sized pieces.
In one shallow bowl or plate, add flour. In another, whisk an egg. In a third, add the panko breadcrumbs.
Dip halibut into flour, egg, and the panko. Set on a cooking sheet until ready to cook.
Fry the Halibut:
Heat a skillet over medium-high heat and add avocado oil.
When the oil is hot, add the halibut ( in batches if necessary) and cook for 4-5 minutes, turning occasionally, until golden and crisp. Place in a bowl when done.
Make the Hot Honey:
In a small saucepan over medium heat, combine the honey, vinegar, cayenne, and a pinch each of salt and pepper and heat until the honey is melted.
Serving:
Drizzle the hot honey mixture over the halibut and gently toss with chopped scallions.
Serve with rice, edamame, cucumber, julienned carrots, and avocado, and sriracha mayo.
Recipe Note
We hope you find inspiration from our seafood infused recipes as you recreate them in your own kitchen. Order our Premier Catch Pacific Halibut to use premium seafood for all your cooking. Bon appétit!
