Herby Panko-Crusted Halibut with Garlic Truffle Cream Sauce

By: Chef Kelly Cahoon

Seasoned halibut covered in an herbed panko crust, served over roasted broccoli and topped with a garlic truffle cream sauce. 
While I was in culinary school, I really disliked cooking fish so for my final I decided to make a fish dish that was so good, I had to like it. This recipe is a version of that dish! 
A toasty panko crust gives the halibut a great texture and crunch while the garlic in the cream sauce is familiar and fragrant. The truffle pate elevates the sauce and gives the halibut a complimentary and bold flavor. If you didn’t like halibut before, I guarantee this dish will convert you. 

Ingredients

Herby Panko-Crusted Halibut with Garlic Truffle Cream Sauce

  • 4 halibut fillets (5 oz.), thawed Buy Now
  • 2 cups panko bread crumbs
  • ½ cup avocado oil
  • 1 tablespoon fresh dill, chopped
  • 2 eggs
  • 1 tablespoon grainy mustard
  • 1 cup flour (for fish)
  • ½ cup butter
  • 3 cloves garlic, minced
  • ¼ cup flour (for sauce)
  • ½ cup milk
  • ½ cup heavy cream
  • Truffle pate to taste
  • Salt and pepper

Herby Panko-Crusted Halibut with Garlic Truffle Cream Sauce

Preheat grill or oven to 400°F and line a baking sheet with parchment paper.
Combine the panko, avocado oil, and dill in shallow dish. Set aside.
Combine the eggs and grainy mustard in an additional shallow dish. Set aside.
Place the flour in a third shallow dish. Set aside.
Use paper towels to pat any moisture off the halibut fillets. Season each fillet lightly with salt and pepper, dip the fillet in flour first, then the egg mixture, and lastly panko. Press the panko on all sides to make sure it’s fully covered. Repeat with remaining fillets and place each one on the parchment paper.
Place halibut in the oven and cook for 15-18 minutes or until an internal temperature of 145°F is reached.
While the fish cooks, set a medium sauce pan over medium heat. Melt the better in the pan and add the garlic. Allow garlic to brown slightly before whisking in the flour until combined. Slowly pour the milk and heavy cream into the flour mixture stirring constantly until the sauce no longer has lumps. Add more milk to thin if desired. Stir a very small amount of truffle into the cream sauce at first, then add very slowly until desired flavor is achieved.
When the fish is fully cooked and golden, remove from oven and serve with roasted vegetables and drizzle with the truffle sauce.