Wasabi Panko Coated Halibut

I saw this on TasteSpotting & immediately put it in my 'to try' file. Since I skipped the Rural West TN Fish Fry after work today, I figured tonight was the night. Plus, I'm always looking for a chance to use my cast iron skillet.

Wasabi Panko Coated Halibut

Adapted from Barrister Bites

2/3 cup panko
2 large eggs
4 pieces halibut
Vegetable oil
1/8 tsp salt
1 tsp ginger
1/3 cup chicken broth
1 tbsp dry sherry
2 tbsp soy sauce
2 tsp sugar
3 tbsp wasabi paste
1 bunch green onions, sliced into 1" sections
2 tbsp mustard powder
1/4 cup soy sauce
1 cup brown rice, cooked

1. Place panko in a shallow dish. Place eggs in another dish. Dip halibut in egg; dredge in panko.

2. Whisk mustard powder with 5 tbsp water in a small bowl.

3. Heat vegetable oil in a large cast iron skillet over medium-high heat; add halibut. Cook for 4 minutes on each side or until done. Remove halibut from skillet; sprinkle with salt.

4. Combine mustard paste with 1/4 cup soy sauce in the same small bowl.

5. Reduce heat to medium. Add ginger to skillet; cook 30 seconds, stirring constantly. Combine broth & the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to skillet, scraping skillet to loosen browned bits. Stir in green onions.

6. Place halibut on top of cooked brown rice. Spoon ginger-onion sauce over halibut. Serve with mustard sauce on the side.

Kim's Notes: This was soooo good! We used the frozen pack of Halibut pieces from Trader Joe's. It was probably too much fish, but we're a fan of left-overs, so it worked out. It was also a little too much wasabi for my taste. I may cut it down to 1 or 1 1/2 tbsp of wasabi paste next time instead of 3 tbsp. Other than that, delish! Definitely recommend this one!

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