2 egg whites 1/2 cup milk 2 scallions, chopped 3 Tablespoons chopped parsley 1/2 cup finely chopped walnuts 6 halibut filets 1/2 cup olive oil 1/4 cup fresh lemon juice 1 shallot, minced 1/2 teaspoon lemon zest Salt & pepper to taste 4 shallots, chopped Salt & pepper 6 lemon slices for garnish
Preheat oven to 375 degrees F. In a small bowl, whisk together olive oil, lemon juice, 1 minced shallot and lemon zest. Season to taste with salt and pepper and set aside. Beat the egg whites and milk together and pour into a small plate. In a small bowl, mix together scallions, parsley and walnuts then pour into another small plate. Heat a large heavy, oven-proof, skillet over medium-high heat and add 1/3 cup of the vinaigrette. Salt and pepper each filet then dip in milk mixture and then the walnut mixture, coating both sides of fish. Place fish in skillet and quickly brown on both sides then finish in oven for 10 minutes. Remove pan from oven and remove fish to a plate tented with foil to keep warm. Place skillet on stove over medium heat and add chopped shallots and remaining vinaigrette. Spoon sauce over filets and serve with a lemon slice.