You will love this panko crusted halibut served with a bright tomato and cucumber relish. This easy entree packs major flavor with minimal effort thanks to a generous helping of fresh herbs.
This post is sponsored by Pure Flavor. All opinions are my own.
If you’re looking for a summer seafood recipe that will knock the socks off of your family and friends, look no further than this Herb Panko Crusted Halibut. Coating fish in a crispy golden exterior of seasoned breadcrumbs is the trick to getting even picky kids to love seafood. The tomato cucumber relish adds lots of color and texture to this dish.
Why you’ll love this Herb Panko Crusted Halibut
The tasty panko crust is seasoned with lemon zest and fresh herbs like parsley, oregano and chives.
A quick dredging in egg wash and a coating on both sides of the fish ensures maximum crunch in every bite!
We definitely need something fresh, crisp and colorful to serve with this Herb Panko Crusted Halibut, and this beautiful tomato and cucumber relish packs tons of flavor thanks to ingredients like lemon and fresh herbs.
My pals at Pure Flavor sent me some of their absolutely gorgeous, greenhouse grown RedRoyals™ Sweet Cherry Tomatoes on the Vine and Gourmet Mini Cucumbers to use in this recipe. Their sweet, juicy tomatoes and refreshing cucumber pair perfectly together in this simple relish, adding a welcome dose of freshness to this Herb Panko Crusted Halibut recipe.
How to make Tomato Cucumber Relish
To make the relish, simply quarter the tomatoes and cucumbers and toss them with lemon zest, lemon juice, salt, pepper and the same fresh herbs used in the breadcrumb mixture. I like to make the relish first and set it aside while I’m preparing the fish so that the flavors have time to mingle.
Top tips for making Herb Panko Crusted Halibut
- Although regular breadcrumbs will work for this recipe, Japanese panko breadcrumbs will deliver maximum crispiness.
- Dredging the fish in egg wash before coating them in the breadcrumb mixture is essential because it helps the breadcrumbs adhere.
- When pan frying the fish, check after the first couple of minutes to make sure that the breadcrumbs aren’t getting too dark by gently lifting the fish. If they are, lower the heat. Ideally you’ll want to flip the fish once halfway through cooking and the breadcrumbs should be an even shade of golden brown on both sides.
- A fish spatula is a great tool to use to easily flip your fish in the pan.
To reheat leftovers, bring the fish to room temperature on the counter for 20-30 minutes before reheating. Place the fish on a baking sheet and reheat in a 350 degree oven for about 7-10 minutes. Check on it every so often and remove from the oven when the breadcrumb coating has re-crisped and the fish is warmed through. Take care not to overcook the fish.
I love to use a mild white, flaky fish like Pacific halibut for this recipe which is a thinner cut and cooks relatively quickly in the pan. But the beauty of this recipe is that you can substitute your favorite type of fish (just keep in mind that cooking times may vary depending on the thickness of the fillet).
More seafood recipes
- Pan Seared Salmon with Peach Basil Chutney
- Grilled Swordfish with Charred Tomato Basil Butter
- Lobster Salad with Peaches, Shaved Fennel & Corn
- Hoisin Glazed Salmon
Follow me on Instagram, Facebook, and Pinterest!
If you give this Herb Panko Crusted Halibut with Tomato Cucumber Relish a try, please leave a comment/rating below and share it on social with #LePetitEats!
Herb Panko Crusted Halibut with Tomato Cucumber Relish
You will love this herb panko crusted halibut served with a bright tomato and cucumber relish. This easy entree packs major flavor with minimal effort!
for the relish:
- 1 cup Pure Flavor RedRoyals™ Sweet Cherry Tomatoes on the Vine quartered
- 1 cup Pure Flavor Gourmet Mini Cucumbers diced
- 1 teaspoon lemon zest
- Juice of 1/2 lemon
- 2 teaspoons fresh parsley finely chopped
- 2 teaspoons fresh oregano chopped
- 2 teaspoons fresh chives minced
- Pinch of salt
- Pinch of black pepper
for the fish:
- 3/4 cup panko breadcrumbs
- 2 teaspoons lemon zest
- 1 teaspoon fresh parsley finely chopped
- 1 teaspoon fresh oregano chopped
- 1 teaspoons fresh chives minced
- 1/2 teaspoon salt plus more to season fish
- 1/4 teaspoon black pepper
- 1 egg lightly beaten
- 4 4-6 ounce halibut fillets
- 3 tablespoons vegetable oil
- Combine relish ingredients in a bowl and stir to combine. Taste and adjust seasoning if necessary.
- In a shallow bowl, combine panko, lemon zest, herbs, salt and pepper. Add beaten egg to a separate shallow bowl.
- Season fish fillets lightly with salt. Dip one piece of fish into the bowl with the egg wash and coat evenly. Next dip into the bowl with the breadcrumb mixture, making sure to coat evenly on both sides. Transfer fish to a plate or baking dish and repeat with remaining pieces.
- Once all of the fish has been coated, heat the oil in a skillet over medium heat large enough to comfortably fit all of the fish at once without over crowding. When the oil is hot, add the fish and cook for about 3-4 minutes on each side or until fish is cooked through and the breadcrumbs are golden and toasted.
- Transfer fish to a paper towel lined plate to drain. To serve, transfer to a plate and top with the tomato cucumber relish.
I love to use a mild white, flaky fish like Pacific halibut for this recipe which is a thinner cut and cooks relatively quickly in the pan, but the beauty of this recipe is that you can substitute your favorite type of fish (just keep in mind that cooking times may vary depending on the thickness of the fillet).