Air-Fryer Crispy Halibut with Leafy Greens and Tartar Sauce
By Sam BlockPublished on April 20, 2022
Time
45 minutes
Yield
Serves 2
Ingredients
Before You Begin
Mahi-mahi, red snapper, striped bass, and swordfish are good substitutes for the halibut. Tail-end fillets can be folded to achieve the proper thickness. For more information on using a foil sling in your air fryer, see page 5. This recipe can be easily doubled.
Instructions
- Whisk ¼ cup yogurt, 3 tablespoons parsley, pickles and brine, 1 tablespoon oil, shallot, lemon juice, and pepper together in bowl. Season with salt and pepper to taste; set aside tartar sauce for serving.
- Make sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so edges of foil are flush with top of basket. Lightly spray foil with canola oil spray.
- Toss panko with remaining 1 teaspoon oil in shallow dish until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes. Let cool slightly, then stir in lemon zest and remaining 1 tablespoon parsley. Pat halibut dry with paper towels and sprinkle with salt. Spread remaining 1 tablespoon yogurt evenly on flesh side of halibut, then dredge coated side in panko mixture, pressing gently to adhere.
- Arrange fillets, skinned side down, on prepared sling, spaced evenly apart. Place basket into air fryer and set temperature to 400 degrees. Cook until halibut is lightly browned, flakes apart when prodded gently with paring knife, and registers 130 degrees, 5 to 10 minutes. Using sling, carefully remove halibut from air fryer. Transfer to individual plates and let rest while preparing salad.
- Toss lettuce and tomatoes with 2 tablespoons tartar sauce in medium bowl and season with salt and pepper to taste. Serve halibut with salad, passing remaining tartar sauce separately.
Time
45 minutesYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
We air-fried breaded fish and added a salad instead of french fries for a stunning, light, and summery plate. We toasted panko bread crumbs in the microwave and then mixed in fresh parsley and lemon zest. After brushing one side of the halibut with yogurt, we coated that side with the toasted panko and air-fried the fish until it was moist and tender. While flaky white fish should be cooked to 135 degrees, we cook meatier fish (such as halibut) to 130 degrees and then let it rise in temperature while it rests. This prevents moisture loss from high-heat cooking. Instead of a heavy mayonnaise-based tartar sauce to pair with the halibut, we created one with yogurt, chopped pickles, pickle brine, and lemon juice. We got a second use out of the sauce by also using it to dress our simple salad of buttery Bibb lettuce and cherry tomatoes.
Before You Begin
Mahi-mahi, red snapper, striped bass, and swordfish are good substitutes for the halibut. Tail-end fillets can be folded to achieve the proper thickness. For more information on using a foil sling in your air fryer, see page 5. This recipe can be easily doubled.
Instructions
- Whisk ¼ cup yogurt, 3 tablespoons parsley, pickles and brine, 1 tablespoon oil, shallot, lemon juice, and pepper together in bowl. Season with salt and pepper to taste; set aside tartar sauce for serving.
- Make sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so edges of foil are flush with top of basket. Lightly spray foil with canola oil spray.
- Toss panko with remaining 1 teaspoon oil in shallow dish until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes. Let cool slightly, then stir in lemon zest and remaining 1 tablespoon parsley. Pat halibut dry with paper towels and sprinkle with salt. Spread remaining 1 tablespoon yogurt evenly on flesh side of halibut, then dredge coated side in panko mixture, pressing gently to adhere.
- Arrange fillets, skinned side down, on prepared sling, spaced evenly apart. Place basket into air fryer and set temperature to 400 degrees. Cook until halibut is lightly browned, flakes apart when prodded gently with paring knife, and registers 130 degrees, 5 to 10 minutes. Using sling, carefully remove halibut from air fryer. Transfer to individual plates and let rest while preparing salad.
- Toss lettuce and tomatoes with 2 tablespoons tartar sauce in medium bowl and season with salt and pepper to taste. Serve halibut with salad, passing remaining tartar sauce separately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments