Circulaire actuelle Quality Foods - Valable à partir du 20.03 au 26.03 - Page n° 1

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now rice fish halibut sheet oven pot juice fillet sweet slice vegetable water crust simple chili sauce

Halibut, baked with à simple crust of cashews and panko, plated and topped with warm, sweet Thai chili sauce, enhancing the fish with its bright, sweet, tangy and spicy flavours. Serve the fish with rice and stir-fried or steamed vegetables. 12 whole unsalted cashews (see Note) 2 tbsp panko (see Note) 2 (140 to 170 gram) halibut filets 3tsp mayonnaise (divided) 1/3 cup Thai sweet chili sauce (see Note) 1tsp water Cilantro sprigs, for gamish (optional) and lime slices or wedges, for squeezing À 1. Place cashews on a work surface and cover with a double layer of plastic wrap. Now use a kitchen hammer, or a rolling pin, to hit and coarsely crush the cashews. Place the crushed cashews in a shallow, sided dish and mix in the panko. 2. Preheat oven to 400 F. Line a small, sided baking sheet with parchment paper. Brush the top (the smooth side) of each halibut fillet with 1 1/2 tsp mayonnaise. Set one of the fillets, mayonnaise side down, on the cashew/panko mixture. Now press down on the fish to ensure the cashew/panko mixture adheres. Set the halibut, crusted side up, on the baking sheet. Repeat these steps with the second halibut fillet, and set it crusted side up on the baking sheet. Top each halibut fillet with any cashew/panko mixture left in the dish. 3. Bake fish for 10 to 12 minutes, or until just cooked through. While fish bakes, place the chili sauce and water in a small pot, set over medium-low heat and make warm. When cooked, set a piece of halibut on each of 2 dinner plates. Drizzle and top each piece of fish with the warm sweet Thai chili sauce. Garnish with cilantro sprigs, if using, and set some lime slices or wedges on each plate, for squeezing their juice on the halibut at the table.