WEEKDAYS 1e|12c|p

Halibut Francese with Spicy Orange Slaw

Mario Batali
|
Servings: 4
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easy
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15 to 30 min

This light fish is a healthy and fresh dinner!


  • Ingredients
  • step-by-step directions
Ingredients
Halibut Francese with Spicy Orange Slaw
  • 4 fillets halibut (boneless, skinless, 6 ounces each)
  • 1-2 cups all-purpose flour
  • 4 eggs (beaten)
  • 1/4 cup Parmigiano-Reggiano (grated)
  • 2 tablespoons olive oil
  • 2 tablespoons scallions
  • 1/4 cup white wine
  • 2 tablespoons lemon juice
  • 1/2 orange (juice and segments)
  • 2 tablespoons capers
  • 4 tablespoons butter
  • 4 tablespoons chives
  • 2 star anise
Spicy Orange Slaw
  • 1/2 head napa cabbage (thinly sliced)
  • 1-2 jalapenos (thinly sliced)
  • 2 tablespoons tamari
  • 4 tablespoons scallions
  • 4 tablespoons chives
  • 1/2 orange (segments & zest thinly sliced)
  • kosher salt and freshly ground black pepper (to taste)
Directions
  • Dry the halibut fillets well. Season with salt and pepper.
  • In a shallow bowl or baking dish add flour and season with salt and pepper. In a separate dish add the eggs and cheese, and whisk to combine. Dredge each fillet in the flour, shaking off any excess. Dip in the egg mixture, letting the excess drip off. Dredge each fillet once more in the flour and again in the egg.
  • Meanwhile, place a large, nonstick pan over medium heat. Add the olive oil. When almost smoking, add the dredged fillets. Cook until golden, about 3 minutes. Flip and cook on the other side, about 3 more minutes. Remove fish to a serving platter. Keep warm. Repeat with remaining fillets. Remove to a serving platter.
  • Clean out the pan of oil. Add the scallions, white wine, lemon juice, orange juice and segments, bring to a simmer. Add the capers, butter, chives and star anise. Swirl the pan over the heat to melt the butter and combine ingredients. Season with salt and pepper. Serve pan sauce over the fish. Top with Spicy Orange Slaw.
  • For the Spicy Orange Slaw: in a large bowl, add the Napa cabbage, jalapenos, tamari, scallions, chives, orange zest and segments. Toss to combine, season with salt and pepper to taste

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