1 author: Tyler Florence FoodNetwork 2006
2 directions: "1 C. Mayonnaise\t\t\t\t\t\t1 Lemon, juiced\n1 handful fresh Parsley\
3 \ Leaves, finely chopped\n1 handful fresh Basil Leaves, finely chopped\n1 handful\
4 \ Chives, finely chopped\t\t\t\tkosher salt\nblack pepper\t\t\t\t\t\t\t2 T. olive\
5 \ oil\n\n12” Sourdough Baguette\n1 C. lightly packed hydroponic arugula (leafy\
6 \ variety, with stems)\n1 Ripe Avocado, cut in thick slices\nBeefsteak Tomato,\
7 \ cut in thick slices\nSalt & black pepper\n\nPreheat oven to 350F.\n\nPut a large\
8 \ sheet tray in oven and heat it for 30 min.\n\nPat halibut dry. If you have\
9 \ a tail piece, cut the fillet down the middle so you can invert the 2 pieces\
10 \ next to each other to form a nice rectangle shape that matches the bread. Set\
11 \ up a breading station with flour, beaten egg and milk, and bread crumbs in separate\
12 \ containers. Season with salt & pepper. Dip each fillet into the flour, egg\
13 \ mixture, and then panko. Set aside on a tray at room temperature to let the\
14 \ coating set.\n\nPull out sheet tray from oven, add a 2-count of oil and transfer\
15 \ breaded fish to tray. Sprinkle with olive oil. Bake for 30 min. or until golden\
16 \ brown.\n\nCombine lemon herb mayonnaise ingredients in a bowl and blend until\
17 \ well combined. Season with salt & pepper, to taste. Split the baguette in\
18 \ half horizontally. Open it up and toast it in a hot oven until just warmed\
19 \ through. Smear each half with lemon herb mayonnaise and stack up arugula, tomato\
20 \ & avocado on 1 half. Top with crispy panko fish fillets and top with other\
21 \ half of bread. Skewer in 2 places and cut across the middle. Serve more lemon-herb\
22 \ mayonnaise on the side."
30 name: Tail Piece Fresh Halibut (1¼” thick by about 12” long)
37 name: all-purpose flour
58 name: Panko Bread Crumbs
65 name: '& freshly ground black pepper'
75 name: Ultimate Fish Sammie