Coating 1 to 2 cups flour (season with salt and pepper)
1/4 cup half and half
1 cup Panko (Japanese bread crumbs)
1/2 cup shelled pistachios, ground medium
6 six-ounce portions of skinned, boned halibut
Using three rectangular pans, organize in a row (1) the flour, (2) the eggs mixed with half and half, and (3) combine the panko crumbs and pistachio nuts. Flour the fish portions, shake off excess flour and place in egg mixture. Turn the fish completely, several times, applying the egg mixture. Drain excess egg and place the the fish in the panko/pistachio mixture. completely coating each piece of fish. Refrigerate the breaded fish in cooler for 10 minutes.
Sauce 1 quart (40% butter fat) heavy cream
1 shallot, finely chopped
1 bay leaf
1/2 cup white wine
juice of one lemon
juice of one orange
1/2 lb unsalted butter
salt and white pepper
2 tbs melted butter or oil
Sauté shallot until translucent and add bay leaf, wine, lemon and orange juice. Let reduce until almost one-quarter original amount. Add heavy cream and simmer until cream has reduced and thickened by approximately one-half. Let the mixture cool slightly and whip in unsalted butter. The butter will add additional body to sauce and give it a velvety look. Season with salt and white pepper.
Sauté the Fish
1 to 2 ounces Olive oil
Preheat oven to 325°F. Coat the bottom of a heavy-duty, oven-proof sauté skillet with the oil and heat. When hot, place fish in pan and cook until light brown. Carefully turn fish and place the skillet in 325°F oven for 8 minutes, depending on the thickness of the fillet. Remove from oven and skillet and pat fish dry with paper. Place filet on serving dish or plate.
Presentation Place preferred vegetable, such as asparagus, and perhaps a basmati rice on serving dish or plate and set the sautéed fish at an angle and slightly raised over the vegetable and rice. Run a ribbon of sauce over the fish and sprinkle fresh herbs and parsley on top. Garnish with a “Lemon Supreme” (a round slice with zest and pith removed).