Yep, you know it. It's another Kelsey Nixon recipe I made and loved. I watch her show as much as I can these days, and I always want to try what she's making. I can't keep up! This dinner was a feat on many levels, as it was the first time I'd ever made halibut, the first time I'd ever made homemade tartar sauce, and the first time I've truly enjoyed eating fish! Win, win, win!Here's the printable for the halibut and tartar sauce recipe:
Kelsey's custom seafood blend:
1 tsp. paprika
1/2 tsp celery salt
1/2 tsp dry mustard
1/2 tsp cracked black pepper
1 cup mayonnaise
1/4 cup fresh flat leaf parsley, minced
1/4 cup minced dill pickles
2 Tbsp. capers, drained and minced
1 1/2 tsp. Dijon mustard
1 small shallot, minced
juice from 1 lemon, plus zest from 1/2 lemon
Four 6 oz. halibut fillets
1/2 cup all purpose flour
2 large eggs
1 cup panko breadcrumbs
3 Tbsp. vegetable oil
1 lemon cut into wedges
For Kelsey's custom seafood and fish blend: Combine the paprika, celery salt, mustard and pepper in a bowl and mix to combine. Makes: 2 1/2 teaspoons
For the tartar sauce: Combine the mayonnaise, parsley, pickles, capers, Dijon, shallot, lemon juice and zest and 1 teaspoon Kelsey's custom seafood and fish blend in a bowl and mix to combine.
Preheat the oven to 325 degrees F.
Thoroughly dry the fish fillets on both sides and season generously with 3/4 teaspoon Kelsey's custom seafood and fish blend. Place the flour, eggs and panko in 3 separate shallow dishes. Season each of those with 1/2 teaspoon of the seafood seasoning blend as well. Working with one fillet at a time, gently dredge the presentation side of the fish in the flour, followed by the egg and panko.
In a large cast-iron skillet, heat the oil over low heat. Carefully add the fish, panko-side down, and cook until the breading is golden brown, about 3 minutes. Using a fish spatula, flip the fish. Carefully transfer the skillet to the oven to finish cooking the fish, about 4 minutes. Serve with the lemon wedges and tartar sauce.
Roasted Fingerling Potatoes:
2 lbs. fingerling potatoes, halved lengthwise
1/4 cup olive oil
freshly cracked black pepper
zest and juice from 1/2 lemon
1 Tbsp. fresh parsley, chopped
Place a baking sheet in the oven and preheat the oven to 425 degrees F.
Toss the potatoes in a large mixing bowl with the olive oil to fully coat. Carefully remove the hot baking sheet from the oven and add the potatoes in an even layer. Sprinkle with kosher salt and pepper. Reserve the mixing bowl.
Roast the potatoes until golden brown and crispy, about 25 minutes. Return the roasted potatoes to the mixing bowl. Toss with the lemon zest, juice and parsley. Serve warm.
I served this with steamed broccoli that I put lemon zest on as well. Lemon zest is the best. Really, sprinkle it on any vegetable, and you'll be happy.
I hope you enjoy this recipe as much as I do! And for a girl who hardly eats fish, you know it must be good!