¼ C. mayonnaise

¼ C. grated yellow onion

1 dill pickle, minced

2 T. minced Italian parsley

1 T. freshly squeezed lemon juice

Several drops Tabasco sauce

Kosher salt

Freshly ground black pepper

1 large egg

¼ tsp. garlic powder

½ tsp. paprika

2 C. panko breadcrumbs

1 ¾ pounds 1-inch thick center-cut halibut fillet, skinned, boned, and cut into 1-inch wide pieces

¼ C. all-purpose flour

3 to 4 T. unsalted butter, melted

 

Blend together the mayonnaise, onion, pickle, parsley, lemon juice, and Tabasco in a small bowl. Season to taste with salt and pepper and refrigerate. Whisk together the egg, garlic powder, paprika, and 2 T. of water in a large, shallow dish. Mix together the panko and a generous pinch of salt and pepper in another large, shallow dish. Season the halibut pieces generously with salt and pepper. Dip each one into the flour to coat and shake off any excess, then into the egg wash, and then into the panko mixture to coat, patting so that it adheres. As you work, arrange the halibut pieces in a single layer on a parchment-lined baking tray. Using a pastry brush, brush them all over with the melted butter. Let rest in the refrigerator for about half an hour. Meanwhile, preheat the oven to 450ËšF. Bake the halibut for 16 to 18 minutes, or until just cooked through. The fillets will begin to flake when they are just cooked through. Arrange the halibut pieces on individual plates, divide the sauce among them, and serve immediately. Serves 4. These “fish sticks” are a hit with adults and kids alike. For a complete fish ‘n’ chips dinner, serve them with Oven Fries and Classic Coleslaw.