Panko Crusted Halibut with White Serrano and Cilantro Sauce Recipe

Season halibut fillets all over with 1 teaspoon cracked black pepper and 1 teaspoon sea salt.

Whisk flour remaining black pepper and 1/2 teaspoon sea salt together in a shallow bowl. Whisk eggs in another shallow bowl. Pour panko bread crumbs into another shallow bowl.

Gently roll 1 halibut fillet in flour mixture to coat and shake off any excess. Dip 1 side of fillet into egg then press egg-coated side into bread crumbs to coat evenly. Place fillet panko-side up onto a plate and repeat with remaining fillets. Cover the plate loosely with plastic wrap and refrigerate until cold about 15 minutes.

Melt butter in a small saucepan over medium-high heat. Saute shallot and serrano pepper in hot butter until fragrant about 1 minute. Stir half-and-half and cilantro leaves into shallot mixture bring to a simmer and cook stirring frequently until reduced by half 6 to 8 minutes. Remove from heat; stir in lime juice and remaining 1/2 teaspoon sea salt. Puree sauce using an immersion blender until smooth.

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil and place an ovenproof wire rack on the baking sheet.

Heat canola oil in a nonstick skillet over medium-high heat. Place fillets panko-side down in hot oil and cook until golden about 2 minutes. Flip fillets and transfer panko-side up to the wire rack on the prepared baking sheet.

Bake fillets in the preheated oven until fish flakes easily with a fork 6 to 7 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer fillets to plates and top with cilantro sauce.