Oven roasted cornmeal crusted fish sticks

4 servings

Ingredients

Quantity Ingredient
¾ cup Buttermilk
¼ cup Lemon juice
2 teaspoons Grated lemon zest
5 tablespoons Olive oil
2 tablespoons Finely minced shallots or
Green onions
1 tablespoon Chopped fresh thyme (l
teaspoon Dried)
I tablespoon salt
2 teaspoons Pure chile powder (Ancho,
Chimayo or California)
½ cup Yellow cornmeal
½ cup Dry fine bread crumbs (Panko
Preferred)
⅔ cup Freshly grated Parmesan
Cheese
3 tablespoons Minced parsley and/or basil
2½ pounds Fresh halibut cut evenly
Into 1-inch thick sticks
All-purpose flour for
Dredging

Directions

In a mixing bowl whisk together the buttermilk, lemon juice. 1 teaspoon of the lemon zest, 3 tablespoons olive oil, shallots, thyme, 2 teaspoons of salt and 2 teaspoons of the chile powder.

In a separate bowl mix together the cornmeal, bread crumbs, Parmesan, parsley and remaining zest, salt and chile powder. Dredge the fish in the flour to lightly coat, shaking off the excess. Dip the fish into the buttermilk mixture and then into the cornmeal mixture to completely and evenly coat. Arrange the fish in a lightly oiled baking pan allowing space between each piece. Drizzle remaining 2 tablespoons of olive oil over and bake in a preheated 450 degree oven for 8-10 minutes or until fish is crisp and just cooked through.

Serve immediately with lemon wedges and sauce of your choice.

Yield: 6 to 8 servings

(Recipe courtesy of John Ash)

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