This is a good one..going to serve it with fresh pan seared spinach and
grape tomatoes... and some bubbly.


Panko Crusted Halibut with Aioli
2 eggs, plus 2 additional yolks
3 scallions sliced, white and green parts separated
1 cup olive Oil
Juice of 1 lemon
1 cup all purpose flour
1 cup panko
1 pounds halibut fillets 1 inch thick
Kosher salt and freshly ground black pepper
Canola or grapeseed oil for frying

Prepare a fryer and heat to 350 degrees. In a food processor fitted with
a sharp blade, blend the 2 egg yolks and scallion whites on high until
smooth. In a thin stream, drizzle in olive oil until emulsified. Season
with kosher salt and freshly ground black pepper and check for flavor.
Add lemon juice, pulse once and transfer to a jar and store in
refrigerator until needed. Meanwhile, place the remaining 3 eggs in a
dish and beat lightly. Place flour in a second dish and in a third dish,
the panko mixed with scallion greens. To coat: season the halibut and
dredge in flour, then egg, and then panko. Fry fish until golden brown
and serve with aioli on the side.

Minng Tsai .. recipe changed..original
recipe called for cilantro aioli.