Lemon Sage Breadcrumbs Recipes

FRESH BREAD CRUMBS

Steps:

• Working in two batches, pulse bread cubes in a food processor to fine crumbs; transfer to a medium bowl.
• To make plain breadcrumbs, stir in 1 1/2 tablespoons coarse salt and season with pepper. To make lemon-sage breadcrumbs, stir in 1 1/2 tablespoons coarse salt, lemon zest, and sage; season with pepper. To make parmesan-oregano breadcrumbs, stir in 1 tablespoon salt, oregano, and parmesan cheese; season with pepper. To make garlic-parsley breadcrumbs, stir in 1 1/2 tablespoons salt, parsley, and garlic; season with pepper.

LEMON-SAGE BREADCRUMBS

Steps:

• Working in two batches, pulse bread cubes in a food processor to fine crumbs. Stir together breadcrumbs, zest, and sage. Stir in the salt, and season breadcrumbs with pepper.

HALIBUT WITH BROWN BUTTER, LEMON AND SAGE

Steps:

• Season fish on both sides with plenty of salt and pepper.
• Pour oil into a large, heavy skillet (preferably cast iron or nonstick) and set over medium-high heat. When oil is hot (but not smoking), swirl to evenly coat the pan, then add fish in a single layer. Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned. Adjust the heat as needed to produce a steady sizzle and prevent scorching.
• Flip and cook fish for about another 3 minutes, until just done. (To test for doneness, use a fork to gently probe the flesh: it should flake easily.) Transfer cooked fish to a warm platter or serving plates.
• Make the sauce: Place skillet back on the stove over medium-high heat. Add butter and sage leaves. Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute. Turn off heat and stir in lemon juice.
• Spoon butter sauce and sage leaves over fish. Sprinkle with bread crumbs and parsley. Serve immediately, with lemon wedges.