Parmesean crusted Halibut topped with sauted Tasso
Parmesan Crusted Halibut topped with sautéed Cajun Tasso
Ingredients
- 4- 6 oz Halibut fillet, skinless
- ¾ cup dry Vermouth
- ½ cup olive oil
- ½ cup lemon juice
- 1 ½ cup seasoned breadcrumbs
- 1 ½ cup freshly grated parmesan reggiano cheese
- Salt & pepper to taste
- 1 tablespoons of butter & 1 Tablespoon olive oil
- 2 cups diced Tasso, diced
Season the Halibut with Salt & pepper. Marinate the Halibut with ½ cup of olive, lemon juice and the Vermouth. Set aside for 30 minutes in the refrigerator. Mix the breadcrumbs with the Parmesan cheese. Remove Halibut from refrigerator. Pre-heat oven to 375 degrees. Pan spray a half-sheet pan. Bread the Halibut with the breadcrumb/cheese mixture, press on both sides. Place Halibut on sheet pan, and in oven for about 10 minutes. Begin to heat a sauté pan, add the Tasso, and stir quickly, lower heat. Remove from heat. Remove Halibut from oven. Plate up Halibut; pour a generous amount of the Tasso on to the Halibut.
