by Melissa Norris
Fish Alaska magazine Publisher
If you’ve eaten at Bonefish Grill and had their signature Bang Bang Shrimp appetizer, then you probably know awesomeness when you taste it. For this dish, we did a takeon it using halibut rather than shrimp, after trying the sauce on cauliflower and discovering a whole new world of deliciousness.
Ingredients for Halibut:
1 lb of halibut, cleaned and cut into
strips 1-inch wide by a half-inch thick
1/4 cup fresh parsley, chopped fine
1 1/2 cup panko
2 eggs
Coconut oil
Ingredients for Bang Bang Sauce:
1/2 cup mayonnaise
1/4 cup honey
2 tbs sweet chili sauce
1 tbs Sriracha sauce
Mix all ingredients for Bang Bang sauce and refrigerate until use. Mix the chopped parsley with the panko on a plate. Whisk eggs in a bowl. Melt a quarter cup of coconut oil in a pan. Dredge halibut through egg and then coat it in the panko mix. Place each piece in the pan. Turn after 4 or 5 minutes or when golden brown. Cook on the other side 4 to 5 more minutes. Place on paper-towel-covered plate to drain and serve with a side of Bang Bang sauce for dipping.
Side Note: When we made the cauliflower we baked it in the oven on a parchment paper-lined cookie sheet and it came out nicely when cooked for 20 minutes at 400 degrees. For the halibut version above you could also sauté the halibut without coating it in panko and toss it in the sauce. For some variations you could serve in a flour tortilla with a cabbage and cilantro slaw or on a lettuce wrap with avocado.
Melissa Norris is Publisher of Fish Alaska magazine and she loves to create food featuring Alaska’s fin- and shellfish.
Find other great recipes at fishalaskamagazine.com under the articles tab on the main navigation bar.