Crab Encrusted Halibut with Sweet Chili Sauce

• Seafood

  • 4 6- oz. halibut filets
  • 1/2 lb Crab meat

• Refrigerated

  • 3 Eggs, whole

• Condiments

  • 1 cup Mae ploy sweet hot chili sauce

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 oz Vegetable oil

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

• Dairy

  • 1 oz Butter, unsalted
  • 1/2 cup Heavy cream

Found on platingsandpairings.com

Description

Directions

• Preheat oven to 350° F.
• Season fish with salt and pepper.
• Combine bread crumbs and crab meat in a shallow bowl, using fork to combine and make a breading mixture. Place flour in a separate shallow dish. Break the eggs into a third shallow dish, and whisk with a fork.
• Coat each piece of the halibut in flour, then coat with egg, and the with crab breading.
• Heat oil and butter in a large sautee pan over medium-high heat. Fry the halibut until golden brown on both sides. Place on lightly oiled baking sheet and bake for approximately 7 minutes, depending on the thickness of your fish.
• Heat the chili sauce in a small saucepan on medium-high heat. Once hot, add the cream and turn the heat down to medium. Simmer until slightly thickened.
• To serve, plate the halibut and top with chili sauce.