I’m ashamed to admit that I have developed a new habit of shopping at Whole Foods. It was innocent at first; an organic free range chicken thigh here, some ezekiel bread there. Before I knew it I was buying chia seed peanut butter and Pamplemousse La Croix by the case. It’s especially depressing after a trip to Trader Joe’s, where I typically spend under $70 for a week of groceries, only to be followed by a stumble into Whole Foods where I spend $70 on 6 items. What can I say? It’s convenient and it smells good in there.
This past week I saw some sustainably raised halibut for $24.99 a pound. Initially I guffawed at the sticker, but when the woman in front of me ordered some I thought, other people are doing it so it’s okay if I do. Damn peer pressure grocery shopping. Alas, it was worth it because it was a helluva halibut.
Panko Crusted Halibut (serves 2)
- 2 halibut fillets, skin removed
- 1/2 cup Panko crumbs
- 4 basil leaves, julienned
- 2 TB chopped parsley
- 1 garlic clove, grated
- 1 TB freshly grated Parmesan
- salt and pepper
- juice of 1 lemon
- 2 tsp olive oil
- cooking spray
Line a baking sheet with tin foil and lightly coat the foil with cooking spray; set aside. In a shallow bowl, combine Panko, basil, parsley, garlic, Parmesan, salt and pepper. Coat each halibut fillet in lemon juice and olive oil, then coat evenly in the panko mixture. Place fillets on the baking sheet and refrigerate for 20-30 minutes (this helps the Panko stay on).
Preheat the oven to 450 degrees. Place the baking sheet in the oven and cook for 15 minutes, until the fish is flakey when touched with a fork. Serve with a medium-bodied Sauvignon Blanc or a bright Chardonnay, roasted asparagus with garlic, and lemony herbed orzo or Israeli couscous – perfection!
Okay Whole Foods; you win.