Hot Honey Halibut Bowl
Crisp panko-coated wild Pacific halibut gets a sweet, fiery finish from hot honey in this colorful rice bowl. Cool cucumber, avocado and edamame balance the heat and add plenty of fresh texture.
Featured Seafood
Wild Pacific Halibut
$22.00
2
20 minutes
5 minutes
Panko-crusted wild Pacific halibut is fried until crisp, tossed in a spicy hot honey glaze, and served over rice with edamame, carrots, avocado and sriracha mayo.
Directions
Prep the Halibut:
Thaw the halibut and pat dry.
Chop the halibut into bite sized pieces and season with salt and pepper.
In one shallow bowl or plate, add the flour and season with salt and pepper. In another, whisk an egg. In a third, add the panko breadcrumbs.
Dip halibut into flour, egg, and the panko. Set on a cooking sheet until ready to cook.
Fry the Halibut:
Heat a skillet over medium-high heat and add avocado oil.
When the oil is hot, add the halibut ( in batches if necessary) and cook for 4-5 minutes, turning occasionally, until golden and crisp. Place in a bowl when done.
Make the Hot Honey:
In a small saucepan over medium heat, combine the honey, vinegar, cayenne, and a pinch each of salt and pepper and heat until the honey is melted.
Serving:
Drizzle the hot honey mixture over the halibut and gently toss with chopped scallions.
Serve with rice, edamame, cucumber, julienned carrots, and avocado, and sriracha mayo.
women-owned, family-run
Meet Premier Catch
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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