|Crispy sweet and sour halibut.|
I realized after breakfast that I had a halibut filet defrosting in the fridge and I had forgotten about it for a couple of days. I knew I had to either use it or toss it.
So, I decided to make crispy sweet and sour halibut.
I was out of panko so I headed to the corner store to pick up some breadcrumbs and ended up coming home with this:
|From the far left: Flat leaf parsley, sage, basil and cilantro.|
|An adorable 1 portion size of sorbetto.|
|I have never seen this before - I guess I will have to wait and see if I ever get the courage up to open it :-)|
Did they move the temporary mailboxes away from my patio? No.
Did I get the OK to paint inside my apartment? YES!!!!!!
I am thrilled at the prospect of painting over the dark wood molding that screams, "I am from the '60's".
My crispy sweet and sour halibut was just the thing after all that stress.
I crisp up the fish in my skillet but if you do not have a well seasoned pan that only needs a tiny bit of oil - I would brown them in the oven.
The most important part of this dish is the sauce and I will give you the recipe for that.
Sweet and sour pineapple sauce
3/4 cup of frozen pineapple chunks
3/4 cup of water
2 Tbsp. of ketchup
1 Tbsp. of soy sauce
1 Tbsp. of Minute Maid lemonaide
1/2 Tbsp. sugar
1/2 tsp of corn starch
Put all the ingredients into a soup pot and cook it over medium low heat for 10 minutes.
Mix the cornstarch with some of the liquid and mix until well combined and add back into the pot. When the sauce becomes thick - pull it off the heat and spoon generously over the crispy halibut.