CRAB ENCRUSTED HALIBUT(WATERFRONT DEPOT)

Steps:

• Beat eggs and milk together and then place in a plate or shallow bowl (for dredging fish) and set aside.
• Mix Panko bread crumbs and Old Bay Seasoning thoroughly and place in another plate or shallow bowl. (Big enough to dredge fish).
• Start preheating a medium-large sauté pan - like a large cast iron pan. (you want it to be oven proof). Heat to medium/medium high.
• Preheat a small sauce pan to medium low heat.
• If the crab is not minced - chop finely to mince it.
• If the pieces of fish are thick - 3/4 - 1 " - preheat an oven to 375.
• Dip a piece of fish in egg wash, then Panko mix.
• Then egg wash the piece again, then pat the crab meat around the fish to keep it attached.
• Set aside and repeat routine for each piece of fish.
• Add butter and olive oil to sauté pan. Pan should not be so hot as to cause butter/olive oil mixture to smoke or brown, but hot enough to brown the fish without overcooking. The olive oil will help the butter keep from browning - so you want about equal quantities of each.
• Add the fish to the pan and sautee on each side for several minutes until it is brown.
• While fish is sautéing prepare the sauce.
• Melt the cream cheese gently in the preheated sauce pan, and add the sweet chili sauce and mix together. Heat - but do not boil or overcook. If it is too thick to pour over the fish, add a bit of milk to thin it and heat again for a minute or so. This entire process should only take a few minutes.
• If the fish pieces are thick - they may finish browning before they fully cook. So if they need additional time - place the sauté pan in the oven for 3-6 minutes to finish the cooking. Do not overcook.
• Plate the fish and pour some sauce over the top of each.
• Serve with rice or rice pilaf, a small salad, steamed vegetables. Or serve with a a side of Perfect Pasta (see that recipe)
• A bottle of Sauvignon Blanc or Chablis (or an Oregon Pinot Noir) will be a delicious accompaniment to this meal.