1 Cup Panko Bread Crumbs
2 tsp. Lemon Zest
2 tsp. Orange Zest
2 tsp. Fresh Flat Leaf Parsley-chopped
3 Tbsp. Canola Oil
4 Halibut Fillets
1 Cup Blood Orange Juice-from about 4 oranges (can substitute regular orange juice)
4 Tbsp. Unsalted Butter
To Taste Salt and Black Pepper
• Preheat oven to 400 °F. Combine the bread crumbs, lemon zest, orange zest, and parsley, evenly distributing the seasonings. Drizzle the canola oil all over and evenly mix. The crumbs should just barely hold together when squeezed. More oil may be necessary. Season the crumbs to taste with salt and black pepper.
• Lay the fish fillets on a cookie sheet that has been sprayed with vegetable spray, allowing space between them to cook evenly. Top each fish fillet with the bread crumb mixture, covering the top entirely and gently packing down to adhere.
• Bake the fish fillets in the oven for about 15 minutes depending on the thickness of the fish. The center of the fillet should read 145 °F or the fish should flake when poked with a fork.
• While the fish is baking, prepare the sauce by bringing the blood orange juice to a boil and cook down until about 1/3 of the original amount remains. Over lower heat, add the butter, 1 Tbsp at a time, whisking thoroughly to emulsify. Do not boil sauce. Season lightly with salt, pepper and sugar. Serve with fish. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com