Halibut is a wonderful tasting fish and when you combine it with the garlic shrimp, you have a dish worth making. Give it a try.
- 4 – 6 oz. Halibut fillets, skin removed
- 3 tbsp. olive oil, divided
- 3 limes, juiced and divided, 2 zested and divided
- salt and pepper
- 4 tsp. mayonnaise
- 1 cup panko bread crumbs
- 4 tbsp. grated Asiago Cheese
- 2 tbsp. minced shallot
- 3 tbsp. finely chopped parsley
- 1 tbsp. finely chopped dill
- 4 tbsp. melted butter, divided
- 1 clove garlic, minced
- 14 large shrimp, shells and heads removed
- 2 tbsp. dry white wine
Preheat oven to 400 degrees.
In a baking sheet, line with tin foil and place a baking rack on top, making sure to spray with Pam.
Drizzle one half of the oil and lime juice on the halibut and season with salt and pepper. Divide the mayonnaise on the top of each fillet and set on the rack.
Now in a mixing bowl add half the lime zest, all the bread crumbs, Asiago cheese, shallot, chives and half the parsley, dill and butter. Press the mixture evenly on the fish and bake for 15 minutes, until flaky.
Heat a frying pan and add the butter and olive oil. Add the garlic and sauté until fragrant. Add the shrimp and herbs, remaining lime zest and juice as well as the wine. Saute only until pink and just opaque.
To plate: place the halibut on each plate and top with the shrimp. If any sauce left in the pan, spoon over the fish.