I love visiting family and friends – especially those who like to cook with us! I borrowed an idea from my husband’s aunt Gwyn when we visited them this fall, and it turned out great!
She had basically compiled a few recipes and ended up with a fava bean-crusted halibut. But, since fava beans are a rare find, she suggested trying edamame if I wanted to try to make this at home. So, as it turned out, when we returned from our trip, our local seafood store, Groomer’s, was having a sale on wild Alaskan halibut – so of course, we had to try this! It was great, and we will try it on other fish, too! Enjoy!
Edamame-crusted Halibut Grilled on a Plank
A Karen original recipe, inspired by Gwyn
Halibut filets – skin on, 1.5 lbs total (6oz per serving)
Juice of 1/2 lemon
1/2 Tbsp olive oil
6Tbsp breadcrumbs (I used 1 slice alpine valley bread – 60 cal per slice)
2 Tbsp shelled edamame
1 Tbsp coarsely chopped walnuts
Spray olive oil (I used my misto)
Zest of 1/2 lemon
1 tsp Fox Point seasoning (Penzey’s)
Soak wood plank (alder is best, but cedar will be ok) for about 1 hour.
Combine lemon juice, olive oil, and a dash of salt & pepper. Pour over halibut. Set aside.
Meanwhile, toast bread, let cool. Set aside.
Toast edamame and walnuts in a small skillet sprayed with olive oil over medium heat. When the edamame gets brown and the nuts are fragrant (about 5 minutes), remove from heat and set aside to cool.
Pulse toasted bread in a food processor until it becomes breadcrumbs. Add in edamame & walnuts, lemon zest, and fox point seasonining. Pulse until combined.
Preheat grill to medium. Once preheated, place soaked plank and marinated halibut on the grill. Cook for about 8-10 minutes. Then remove from grill and top with the edamame/breadcrumb mixture. Return to grill and grill another 8-10 minutes, or until fish is firm.
Total Fat: 4.7 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 1.0 g
Monounsaturated Fat: 1.4 g
Cholesterol: 60.0 mg
Sodium: 284.2 mg
Potassium: 9.5 mg
Total Carbohydrate: 4.5 g
Dietary Fiber: 0.6 g
Sugars: 0.8 g
Protein: 35.9 g