The Recipes

Panko-Crusted Halibut

It is very, very rare that I find good halibut for a decent price in D.C., so when I see it - and it actually looks good! - I go for it.  This is an incredibly luxurious dinner but is quick to put together.  So after a long day of running errands, put this meal together and head out on the town!  It will leave you satisfied but certainly not in a food coma, curled up on your couch, hugging a pillow to your stomach.

Panko-Crusted Halibut


- 1 piece of halibut

- 1 T. Dijon

- 2 T. panko bread crumbs

- 8 cherry tomatoes

- 1/2 shallot, diced

- 1 T. olive oil

- 1/4 c. white wine

- 1 garlic clove, minced

- 1/2 lemon, juiced

- 4 basil leaves, torn

- salt

- pepper

Preheat the oven to 375 degrees.

Season the halibut and slather the Dijon over the halibut.  Top with the bread crumbs, making sure to pat them down.

Drizzle a pan with oil.  Add the halibut and scatter the tomatoes and shallots around the sides of the fish.  Bake in the oven for 20-25 minutes.

Remove the pan and plate the halibut.  Put the pan over a burner and add the garlic, stirring for a minute until it becomes fragrant.  Add the wine and let it simmer until reduced by half.  Season with salt and pepper and add in the lemon juice and basil.

Spoon the tomatoes and shallots onto the plate and pour the sauce over the fish and vegetables.