Crispy Panko Hemp Halibut - alive magazine

Name: Crispy Panko Hemp Halibut - alive magazine
Ingredients: 1/4 cup (60 mL) whole wheat pastry flour, or oat flour; 1 tsp (5 mL) salt; 1/4 tsp (1 mL) freshly ground black pepper; 1 large organic egg; 1 1/2 cups (350 mL) whole wheat panko breadcrumbs; 1/4 cup (60 mL) hemp hearts; 3 Tbsp (45 mL) chopped fresh parsley; 1/4 cup (60 mL) grated Parmesan cheese, or nutritional yeast; 1 1/2 lb (750 g) halibut fillets, skinned, boned, and cut into 1 in (2.5 cm) wide pieces; 2 Tbsp (30 mL) avocado oil; 3/4 cup (180 mL) Greek yogurt; 1/4 cup (60 mL) chopped dill pickle; 1 Tbsp (15 mL) capers, chopped; 2 Tbsp (30 mL) finely chopped red onion; 1 Tbsp (15 mL) lemon juice; 1 Tbsp (15 mL) chopped fresh parsley; 1 Tbsp (15 mL) chopped fresh dill; 1 tsp (5 mL) Dijon mustard

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Rather than deep frying, I bake these and add lots of hemp seeds for the crust to make them extra rich in protein, fibre, and healthy fats.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1/4 cup (60 mL) whole wheat pastry flour, or oat flour
1 tsp (5 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1 large organic egg
1 1/2 cups (350 mL) whole wheat panko breadcrumbs
1/4 cup (60 mL) hemp hearts
3 Tbsp (45 mL) chopped fresh parsley
1/4 cup (60 mL) grated Parmesan cheese, or nutritional yeast
1 1/2 lb (750 g) halibut fillets, skinned, boned, and cut into 1 in (2.5 cm) wide pieces
2 Tbsp (30 mL) avocado oil
3/4 cup (180 mL) Greek yogurt
1/4 cup (60 mL) chopped dill pickle
1 Tbsp (15 mL) capers, chopped
2 Tbsp (30 mL) finely chopped red onion
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) chopped fresh parsley
1 Tbsp (15 mL) chopped fresh dill
1 tsp (5 mL) Dijon mustard