Amy's Favorite Recipes: Cilantro Crusted Halibut

Cilantro Crusted Halibut

This is a broiled fish with a crumb topping that is loaded with fresh cilantro. A tri-colored pepper salsa adds crunch and a fresh flavor. Serve this over a bed of couscous with a fresh green vegetable on the side for a healthy, delicious meal. This recipe can used with many different types of fish. Just vary the broiling time for the thickness of the fish.

Ingredients:

For fish:

  2 halibut filets, about 6 oz. each
  1 tbl. flour
  ¼ cup bread crumbs
  1 tbl. butter, melted
  1 tbl. cilantro, finely chopped
  1½ tsp. cracked black pepper
  6 oz. baby spinach leaves
  1 cup cream
  16 oz. Boursin cheese
  ½ cup pasta water
  angel hair pasta, cooked

For tri-pepper salsa:

  2 tbl. red pepper, diced
  2 tbl. orange pepper, diced
  2 tbl. yellow pepper, diced
  1 tbl. butter, melted
  1 tbl. lime juice
  1½ tsp. cracked black pepper
  dash of salt

Instructions:

Rub a small amount of olive oil on each filet. Season lightly with salt and pepper to taste. Place each filet in the broiler. Cook on each side for approximately 5-7 minutes.

In a small bowl, combine flour, bread crumbs, cilantro, pepper and butter. Toss with a fork to create crumbs. Top each filet with a half the crumb mixture and return to the broiler. Broil until crumbs are golden brown.

Toss all salsa ingredients together. Allow to sit for at least 20 minutes so the flavors begin to mix. Top each filet with the some salsa before serving.

Serves: 2

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