| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
Ckright2 |
6 |
servings |
INGREDIENTS
| 3/4 |
c |
Buttermilk |
| 1/4 |
c |
Lemon juice |
| 2 |
ts |
Grated lemon zest |
| 5 |
tb |
Olive oil |
| 2 |
tb |
Finely minced shallots or green onions |
| 1 |
tb |
Chopped fresh thyme |
|
|
(or 1 teaspoon dried thyme) |
| 1 |
tb |
Salt |
| 2 |
ts |
Pure chile powder |
|
|
(Ancho; Chimayo or California) |
| 1/2 |
c |
Yellow cornmeal |
| 1/2 |
c |
Dry fine bread crumbs; (Panko preferred) |
| 2/3 |
c |
Freshly grated Parmesan cheese |
| 3 |
tb |
Minced parsley and/or basil |
| 2 1/2 |
lb |
Fresh halibut; cut evenly into |
|
|
; 1-inch thick sticks |
|
|
All-purpose flour; for dredging |
INSTRUCTIONS
In a mixing bowl whisk together the buttermilk, lemon juice, 1 teaspoon of
the lemon zest, 3 tablespoons olive oil, shallots, thyme, 2 teaspoons of
salt and 2 teaspoons of the chile powder. In a separate bowl mix together
the cornmeal, bread crumbs, Parmesan, parsley, remaining zest, salt and
chile powder. Dredge the fish in the flour to lightly coat, shaking off the
excess. Dip the fish into the buttermilk mixture and then into the cornmeal
mixture to completely and evenly coat. Arrange the fish in a lightly oiled
baking pan allowing space between each piece. Drizzle the remaining 2
tablespoons of olive oil over and bake in a preheated 450 degree oven for 8
to 10 minutes or until fish is crisp and just cooked through. Serve
immediately with lemon wedges and sauce of your choice. This recipe yields
6 to 8 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9624 broadcast 07-29-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-08-1996
Recipe by: John Ash
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