I’ve discovered the most delicious olive oil and balsamic vinegar. As with many things, skimping on quality often results in a less favourable eating experience, so it’s better to cough up a little extra and save the special things for their best use.
I found a gorgeous extra virgin olive oil called Spiritu Santo at The Dirty Apron. I wanted to test out the smaller size before I went for the $21 half litre size and it doesn’t disappoint. Poured into a bowl with some Due Vittorie balsamic vinegar (obtained at Thrifty Food – it was on sale last week for around $16 for 250ml), it was a perfect dipping combo for crusty baguette.
Tonight we are having panko and herb crusted halibut filets, using a combined/adapted recipe from the Thrifty Foods site and the Dirty Apron cookbook. Since it’s an uncustomarily warm summery day, I opted to serve it with a bib lettuce salad and the avocado dressing that I made yesterday (from A Simple Feast cookbook by Diana Yen).
My adapted panko and herb coated Halibut recipe:
1. 4 8oz pieces of halibut
2. 1/3 cup (heaped) of shelled pistachio nuts
3. 1/4 cup Panko breadcrumbs
4. 2T minced fresh Italian parsley leaves
5. 3 large basil leaves, minced
6. 1T fresh chives, minced
7. 1tsp smoked paprika
8. grated rind of 1 lime
9. salt & pepper to taste
Preheat oven to 425F.
Grind pistachios into pieces (I used a mortar & pestle but you can use a rolling pin or a kitchen mallet too).
Measure Panko and put into a medium sized bowl.
Combine ingredients 2-8 in bowl.
Rinse and pat dry halibut filets.
Lay parchment sheet down in a baking dish.
Coat one side of halibut filets with mayonnaise and lay mayonnaise side down into panko mixture.
Place filets with panko coating down on parchment.
Smear additional mayonnaise on top of filets and top with remaining mixture – press it down on filets.
Bake at 425F for 18-20 minutes.