1/2 cup panko
1/2 cup unsweetened shredded coconut
1 lb lingcod
1 egg beaten lightly in a bowl
1 tsp salt
Canola oil for frying
Cut the fish into a few small-medium sized pieces
Mix the panko and the coconut together in a large shallow bowl
Beat the egg in a separate bowl
Heat about 1/2″ of oil in your pan or skillet, and when it’s good and hot dredge your fish from the egg to the coconut-panko and settle into the pan, cooking for about 3-4 minutes per side until it’s a nice golden color all around and the fish is cooked through.
1 tablespoon vegetable oil
2 tablespoon mayonnaise
1 clove garlic, crushed
1 lemon, half of it juiced, the other half sliced in wedges for serving
2 tablespoons champagne or red wine vinegar
2 tablespoons capers
1 teaspoon mustard
salt & pepper
Season your fillets with salt & pepper
Fire up the stovetop and get your pan super hot, add vegetable oil, swirl in pan
Sear your halibut fillets, starting with the skinless side, until golden, about 3-4 minutes.
While your fish is searing, whisk together the mayonnaise, garlic, lemon juice, vinegar, capers, mustard, and thyme in a bowl
Flip your fish and continue cooking, skin-side down, for 2 minutes
Lower heat to medium-low and pour on your sauce, simmer until fish is opaque and cooked through.
Plate, topping with more of the warm sauce, and enjoy!