Horseradish-Crusted Halibut on Soft Polenta Topped with Tomato and Mango Salsa

Horseradish-Crusted Halibut on Soft Polenta Topped with Tomato and Mango Salsa

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Credit: James “Red” Scullion, CEC, CCE, chef-owner, Red’s on the Yukon, Fairbanks, Alaska
The National Culinary Review, December 2003


1 pound flour
Salt and pepper, to taste
2 cups milk
2 eggs
Fresh horseradish root
Panko (coarse Japanese-style bread crumbs)
36 -ounce fillets of halibut
Oil, as needed for frying
Soft Polenta (recipe follows)
Tomato and Mango Salsa (recipe follows)

Soft Polenta
1 cup chicken broth
1 cup heavy cream
Pinch fresh nutmeg
Pinch kosher salt
Pinch white pepper
1/4 cup plus 1 tablespoon semolina flour
1/4 cup plus 1 tablespoon cornmeal
1/4 cup Asiago cheese, shredded

Tomato and Mango Salsa
2 plum tomatoes, peeled and seeded
1 mango, peeled and seeded
1/2 white onion
1 teaspoon dry chile peppers
1 tablespoon honey
1 small garlic, minced
4 mint leaves, chiffonade
Salt and pepper, to taste


Method: Season flour with salt and pepper. Make an egg wash with milk and eggs. Shred horseradish root and add to panko using 1 part panko to 1/2 part horseradish. Set up breading station and put halibut steaks first into flour, then egg wash, and then into panko-horseradish combination. Pan-fry at medium heat until steak is golden brown on both sides.

Soft Polenta
Method: Mix chicken broth with heavy cream. Add nutmeg, kosher salt, and white pepper and semolina flour and cornmeal. As mixture thickens, reduce heat and cook until smooth and the consistency of mashed potatoes. Remove from heat and add Asiago cheese. To thin, add chicken stock or water in small amounts.

Tomato and Mango Salsa
Method: Cut tomatoes, mango, and onion into small dice. Combine all ingredients and add chile peppers, honey, garlic, and mint leaves. Season with salt and pepper. Let sit overnight to blend flavors. Serve the next day with entrée.


2 to 3 servings


Main Dish, Seafood, The National Culinary Review

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