Asian cuisine inspired, I created this dish on the season premier of Food Network’s ReWrapped with Joey Fatone & Marc Summers! It was my Pepperidge Farm Cheddar Goldfish “Reimagine” dish! Goldfish Crusted Halibut with Wasabi Avocado Aioli & Baby Bok Choy Diakon Slaw!

 

Recipe Breakdown

  • Time ( 40 Minutes )
  • Serves ( 2-4 People )
  • Difficulty ( 5/10 )

Equipment


  • 2 Large Pans

  • Slotted Fish Spatula

  • Tongs

  • Food Processor or Blender

  • 4 Medium Mixing Bowls

  • Kitchen Scale

  • Cheese Grater

  • Chef’s Knife

  • Whisk

  • Fine Wire Cooling Rack

  • Measuring Spoons

  • Paper Towels

  • Plates

  • Tasting Spoons

  • Plastic Bag or Piping Bag

Ingredients

Halibut Ingredients



  • 4 Halibut Filets, 1/2″ thick

  • 1 Cup AP Flour

  • 1 Cup Heavy Cream

  • 1 Egg

  • 1.5 Cups Goldfish Crackers

  • 2-3 oz Sharp Cheddar, Shredded, by weight

  • 2 tsp Fresh Cilantro, Minced

  • 1 tsp Salt & Pepper

Wasabi Aioli Ingredients



  • 1 Avocado, 3/4 in Aioli & 1/4 Garnish

  • 1.5 Cups Olive Oil

  • 2 Egg Yolks

  • 1 Tbsp Wasabi Paste

  • 1 Tbsp Soy Sauce

  • 1 Tbsp Fresh Cilantro, Minced

  • 1/2 Tbsp Sriracha

  • 2 Limes, Juice 1 & Garnish 1

  • 1 Jalapeño, Garnish

Baby Bok Choy Daikon Slaw Ingredients



  • 4 Baby Bok Choy or Napa Cabbage, Chiffonade

  • 1 Small Daikon Radish, Shredded

  • 1/2 Cup Cilantro, Minced

  • 1/2 Cup Bean Sprouts

Slaw Dressing Ingredients



  • 3 Tbsp Rice Wine Vinegar

  • 2 Tbsp Sesame Oil

  • 2 tsp Soy Sauce

  • 2 tsp Miso Paste

  • 1 tsp Ginger, Grated

  • 1/2 Tbsp Lime Juice

  • Salt & Pepper to Taste

Process



  • Pulse cheese & goldfish in the food processor until a uniform texture.

  • Mince cilantro, setting aside some for the breading the aioli & plating.

  • Preheat 1/4″ olive oil over medium heat.

  • Assemble your 3 part breading station 1st: flour, salt, pepper & cilantro, 2nd: egg and cream, 3rd: cheese & goldfish.

  • Dredge the fish in the flour mixture, making sure it’s completely covered. Shake off excess.

  • Dredge the fish in the egg mixture, making sure it’s completely covered. Shake off excess.

  • Dredge the fish in the breading, making sure it’s completely covered. Shake off excess & set aside until all are breaded.

  • Once all the fish is breaded, filets to pan. Cook 2-4 minutes per side or until golden brown.

  • While the fish is cooking, start making the aioli.

  • Add egg yolks & salt into the food processor then slowly start drizzling in the olive oil creating an emulsion.

  • Once all the oil is combined, add 1/2 an avocado, wasabi, cilantro, lime juice & soy sauce and mix until combined. Taste and adjust flavors if needed.

  • Spoon aioli then smear across whole center of plate. Put filet on sauce. Pipe sauce in dots, small to large, along one side of plate.

  • Slice avocado, fan 3 pieces on other side of plate. Squeeze lime juice on top of filet, garnish with limes.

 


 

EAT THAT DELICIOUSNESS!