Gather your ingredients:
- 4 thin (no more than 2 inches thick) halibut filets
- Lowry’s seasoned salt, garlic powder, pepper
- 2 Eggs
- Panko Breadcrumbs
- Mrs. Renfro’s Raspberry Chipotle Sauce
- Coconut oil – nice flavor and high smoke point.
Mix flour to taste with a pinch of Lowry’s, garlic powder, and pepper. Start with small amounts of the seasoning – you don’t want to step on the flavor of the fish.
Combine the seasoned flour with an equal amount of panko breadcrumbs
Rinse and pat dry your halibut filets. then dredge them in beaten egg. Roll the egg coated filets in the panko/seasoned flour mix until fully coated.
Heat your frying pan and put enough coconut oil to coat the entire bottom of the pan. When the coconut oil is at or near the smoke point, put you filets in. Cook them until brown at high heat. This shouldn’t be more than a few minutes on each side. Take them out and let them finish on the shelf. When you first take the fish off the pan, it may appear slightly raw on the inside. Don’t worry, the cooking continues out of the pan. If you take halibut out of the pan when it’s cooked all the way thru, it will be overcooked by the time you eat it. That means dry and chewy instead of moist and melt in your mouth.
Next, put a coating of Mrs. Renfro’s Raspberry Chipotle Sauce on your halibut, add a little Tabasco or Sriracha if you want a little heat.
Serve with some broiled vegetables and you’re all set for a low fat, high protein, delicious dinner.