“Give a man a fish and he’ll eat for a day. Teach him how to fish and he’ll sit in a boat with a fishing pole and drink beer all day.” – Lorena McCourtney, ‘Invisible’
These baked halibut fish sticks are easy to prepare, tasty, and a much better alternative from your usual boxed frozen fish. The veggies are simple and complement the meal perfectly. Round it out with a homemade creamy and flavourful tarter sauce and it’s a meal the whole family is sure to enjoy.
Taken from Tyler Florence’s Start Fresh
Makes 4 servings
1/2 cup + 2 tbsp buttermilk
1 pound skinless halibut fillet, cut into 1-inch wide fingers
1 cup panko breadcrumbs
2 tsp fresh thyme leaves
salt & freshly ground pepper
1 sweet potato sliced thin
1/2 green beans
2 tbsp olive oil
1/2 cup mayonaise
1/2 cup sour cream
2 tbsp sweet pickle relish
1 tbsp capers, finely chopped
2 tbsp fresh parsley
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Combine potatoes and green beans in bowl and drizzle with the oil. Toss to coat thoroughly and season with salt and pepper. Arrange vegetables at one end of baking sheet and put in oven while preparing fish (or about 5 minutes).
Pour 1/2 cup of the buttermilk into a large bowl. Add the halibut pieces and turn to coat. In another bowl, stir together panko, thyme, and salt and pepper to taste. Dredge each fish finger in bread crumbs to coat completely, remove pan from oven and arrange fish at other end of the baking sheet.
Bake, turning once, until fish fingers are golden, and potatoes are cooked through, about 12 minutes.
Stir together the mayonnaise, sour cream, relish, capers, and parsley until well blended. Thin with the remaining 2 tablespoons buttermilk and season with salt and pepper.