Herbtastic! Fresh Herb-Encrusted Halibut


Fabio explains how to use fresh herbs to bring out deep flavors and cooks an incredibly easy and foolproof method for melt-in-your mouth herb-encrusted fish.

Tips and secrets in episode: • Herbs are the secret to flavoring without calories
• Difference between fresh and dry herbs -Use fresh for marinades and big flavor rubs; use dry in cases where flavor is released over a longer period of time, like barbecue.
• Fresh herbs are cheaper than dry herbs because they aren't concentrated. • Use Panko (Japanese-style) breadcrumbs to give your fish a fried quality.
• Panko breadcrumbs are shaped more like flakes than regular small breadcrumbs, so oil does not absorb into it easily. The result is a crispier coating on your fish. • Use olive oil to sear fish, because it's perfect to sear at high heat
• Halibut is a great fish for easy recipes, because it's a very forgiving fish to cook, very flaky and buttery without a heavy fish aftertaste.
• You can tell your fish is finished when it is the same texture as the fleshy part of your hand.
Recipe by Fabio Viviani

Serves: 1

Ingredients
½ cup fresh rosemary
¼ cup fresh oregano
1 cup fresh thyme
¼ cup fresh mint
½ cup fresh marjoram
½ cup fresh basil
5 garlic cloves
1/8 teaspoon hot chili flakes
3 cups panko breadcrumbs
1 8-ounce halibut fish filet
3 tablespoons extra virgin olive oil
Salt and pepper to taste

*to make it even easier - you can choose to use only three of the six herbs

Directions

De-stem the fresh herbs to prepare them for the rub by placing leaves directly into a food processor.
Add Panko breadcrumbs to the food processor.
Add 1 pinch salt.
Add chili flakes.
Add peeled garlic cloves.
Pulse processor until all is mixed and chopped very fine. Pour mixture into a medium sized bowl and set aside.
Place non-stick pan on medium high heat. Pour 1 tablespoon of olive oil into pan and allow it to smoke.
Season both sides of the halibut filet with salt and pepper.
Drizzle the 2 remaining tablespoons of olive oil on filet and brush oil over fish to coat.
Place filet in herb mixture and gently roll the fish in the herb mixture to evenly coat it.
Transfer herb-covered fish to the hot pan and sear until it's a dark golden brown (about 2 minutes per side).
Once seared, place fish on a parchment-covered baking sheet.
Place fish in 425 degree oven for 7-8 minutes, until the fish has firm texture that is pliant when touched.
Transfer fish to plate. Top with cracked pepper and a drizzle of olive oil.

MANGIA!