CRISPY HALIBUT WITH ZUCCHINI SAUTE & FRIED CAPERS

CRISPY HALIBUT WITH ZUCCHINI SAUTE & FRIED CAPERS image

Yield 4

Number Of Ingredients 16

1/2 cup flour
2 tsp chili powder
1/2 tsp salt
1 egg
1/4 cup milk
1 tbsp dijon mustard
1 cup panko
4 pieces, each 6 oz skinless halibut fillet
3 tbsp canola oil
2 tbsp chapers, drained, rinsed and patted dry
1 tbsp olive oil
2 small zucchini cut on the bias into ovals or halved lengthwise and cut into half-moons
1 cup red and yellow cherry or grape tomaotes, halved
1 tsp chopped garlic
Black pepper
2 tbsp choppedI Italian parsley

Steps:

Preheat oven to 400 F Make a dredging station for the fish; combine flour, chili powder and salt in a powder and salt in a shallow bowl. Beat egg with milk and dijon in another bowl and place panko in the third bowl. Dredge fish first in flour, then in egg mixture and then in panko to coat. Heat 2 tbsp canola oil in a large frying pan on med. high heat. Add fish and fry, turning for 2 to 3 minutes or until crumbs are golden. Transfer fish to a baking sheet and bake for 7 minutes or until fish is cooked through. Wipe out pan, add remaining 1 tbsp canola oil and heat on high heat. Add capers and fry for 2 to 3 min. or until crispy. Transfer to a paper towel lined late to drain. Add olive oil to pan over medium heat. Add zucchini and fry for 1 minute or until just beginning to soften. add tomatoes and garlic fry 1 minute longer or until they have begun to release, juice. Season with salt and pepper and sprinkle with parsley and fried capers. Serve fish over zucchini mixture, spooning some sauce over fish.