• Fillet halibut using the deep-skin method, which is to remove the gray matter along with the skin. If you are buying from your local fishmonger, ask them to do it. Remove bones with needle nose pliers or a special deboning tool.
• In a shallow bowl or plate, combine the two cheeses and panko. Mix well.
• Sprinkle Halibut with Duke’s Ready Anytime Seasoning and brush with egg wash.
• Coat both sides of the fish with cheese and panko mixture.
• Heat a sauté pan on medium heat. Once the pan is hot, add in the clarified butter. Carefully place the halibut in and cook until golden brown, about 3-4 minutes per side or until the fish has lost all its translucency.
• Serve on a warm puddle of Fill Me Up Buttercup Butta Cream Sauce and sprinkle with capers.

Fill Me Up Buttercup Butta Cream Sauce

• Place cream in a heavy-bottomed stockpot and reduce on medium heat by half or its original volume. Maintain temperature between 80 – 100 F degrees and slowly whisk in unsalted butter. Add lemon juice. Continue to maintain temperature. If it gets too hot, it will break. If it gets too cold, it will solidify.

Let’s Be Clarified Butter

• Slowly melt butter in a heavy-gauge pan. Skim the white foam off the top with a spoon. Reserve it if you like buttery popcorn. Then boil butter for about 1 minute. When the milk solids on the bottom of the pan begin to brown, slowly pour through a cheesecloth, leaving the brown specks in the bottom of the pan.