Submitted by: M. Scott Moon - Soldotna
Adapted from Boston chef Rich Vellante, featured in Runner’s World, May 2005, p. 58.
2 pounds halibut tidbits (fresh or thawed from frozen)
1/4 cup chopped fresh basil
1 tsp lime or lemon zest
1/2 tsp powdered cumin
2 tsp extra virgin olive oil
1 tsp fresh-squeezed lime juice
kosher salt, to taste (about 1 1/2 tsp)
black pepper, to taste
3/4 to 1 cup Italian breadcrumbs
1/2 cup white wine
1/4 cup olive oil
Rinse the halibut and pat dry. Put the fish in a glass or ceramic bowl and toss with the basil, lime or lemon zest, cumin, olive oil, lime juice, salt, and pepper.
Place the halibut pieces in a baking dish. Sprinkle the wine over the top. Lightly cover the with the breadcrumbs. Drizzle olive oil over the top. Bake at 400 degrees for 20 to 25 minutes until the fish is cooked through and the tops are nicely browned.