Panko-Crusted Halibut with Creamy Salsa Verde

Panko-Crusted Halibut
🐟 🌿 🫜
Creamy Salsa Verde
Radish–Pepita Relish
Microgreens & Fried Tortilla Strips

Golden panko-crusted halibut meets spicy, creamy salsa verde in a dish full of color and crunch. A splash of cream rounds out the Hatch chile heat while leaving plenty of its lively flavor. The mild, flaky fish is a lovely match for the sauce, with a crisp crust that adds texture to every bite.

The halibut is coated with panko on just one side, then pan-seared crust side down before being turned to finish gently on the other side. A thin layer of mayonnaise holds the crumbs in place, making this an easy technique without an egg wash.

Radish batons, raw pepitas, and cilantro bring a fresh, peppery crunch, while thin fried tortilla strips add a toasted corn flavor. Finished with delicate microgreens, the plate is as pretty as it is delicious: rosy radishes, bright greens, and a golden crust against pale green salsa verde.

Panko-Crusted Halibut with Creamy Salsa Verde

Halibut with Creamy Salsa Verde Recipe

1. Fry the Tortilla Strips

• Neutral oil, for shallow-frying
• 2 corn tortillas, cut into very thin strips
• Fine sea salt

Heat about ¼ inch of oil in a small skillet over medium heat. Fry tortilla strips, turning as needed, until lightly golden and crisp. Drain on paper towels, season lightly with salt, and leave uncovered at room temperature.

2. Prepare the Relish Components

• 4 medium radishes, cut into fine batons using a mandoline
• 2 T. chopped cilantro
• 1 ½ t. olive oil
• 1 t. fresh lime juice, or to taste
• Fine sea salt, to taste
• 2 T. pepitas

Place radish batons and cilantro in a small bowl. Have olive oil, lime juice, salt, and pepitas ready, but wait until the fish is nearly done before combining.

3. Warm the Salsa Verde

• ½ c. Hatch salsa verde
• 2 T. heavy cream

Warm salsa verde gently in a small saucepan. Stir in cream. Keep warm over very low heat without letting it reduce substantially.

4. Prepare and Cook the Halibut

• 2 skinless halibut fillets, 5–6 oz. each, about 1 inch thick
• Fine sea salt and freshly ground black pepper
• 2 t. mayonnaise
• ¼ c. panko
• 1–2 T. avocado oil or other neutral oil

Pat halibut thoroughly dry with paper towels. Season both sides lightly with salt and pepper.

Place panko on a small plate. Spread one teaspoon mayonnaise in a thin, even layer over the broad presentation side of each fillet. Press that side into the panko so the crumbs adhere. Leave the bottom and sides uncoated.

Heat oil in a nonstick skillet over medium heat. When shimmering, carefully place fish panko side down in the pan. Cook undisturbed for approximately 3–4 minutes, until golden, adjusting the heat if the crumbs brown too quickly.

Using a wide spatula, carefully turn the fish. Reduce heat to medium-low and cook on the uncoated side for approximately 2–4 minutes more, depending on thickness. Remove from heat.

5. Finish the Relish and Plate

• Microgreens, for garnish

While the fish finishes cooking, toss radishes and cilantro with olive oil, lime juice, and a little salt. Fold in pepitas last.

Ladle warm salsa verde onto two plates. Place halibut over the sauce, crust side up. Spoon relish around the halibut. Finish with microgreens and fried tortilla strips. Serve immediately.

Panko-Crusted Halibut with Creamy Salsa Verde