Eating Together Week Recipes: Halibut Panko

Long time dear friends and supporters of the Cannery, Butch and Marilyn Sakiyama, who also really enjoy cooking, offered us a few of their favourite recipes in honour of Eating Together Week. One of Butch’s very own recipes is featured on the recipe cards we will hand out at this Sunday’s Farmer’s Market. Come by the Cannery this weekend, collect recipes for your own kitchen, and enjoy something new with your family. 

Butch and Marilyn provided us with a few recipes for preparing salmon and halibut, among them was this one:

Halibut Panko – a Karen Barnaby recipe.


  • ½ cup prepared mayonnaise
  • 1 tbsp Dijon mustard
  •  ¼ tsp garlic powder
  • 1 ¼ tsp lemon juice
  • 1 3½ oz (100g) plain potato chips
  • 1 cup panko (Japanese style breadcrumbs)
  • 6 6oz halibut fillets


Preheat the oven to 350°F. Combine the mayonnaise, mustard, garlic powder and lemon juice in a shallow bowl. Mix well.

Coarsely crush the potato chips by squashing them in a bag. You don’t want them too fine; ÂĽ to ½ inch is a good size. Add the panko and shake well. Spread out onto a plate.

Dip the halibut fillets into the mayonnaise mixture, coating them on all sides. Dip all sides into the potato chip mixture, patting gently to help the coating adhere. Place in a single layer on a baking sheet and bake for 15 to 20 minutes, until the halibut is cooked through and the crust is golden brown. Serve with lemon wedges, tartar sauce, or malt vinegar.

Source: Halibut, the Cookbook. Karen Barnaby – Available in the Gulf of Georgia Cannery Store.

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