2 egg yolks
1 packet dehydrated potato flakes (we used garlic/provolone seasoned)
1 pinch fresh thyme leaves
4 6 ounce halibut steaks
Salt and Pepper
Beat egg yolks salt and pepper in a wide shallow bowl or glass pie dish.
Combine potato flakes with thyme and spread out on a plate.
Season filets with Salt and Pepper on one side only.
Dip the seasoned side of filet in the egg mixture (only coat one side).
Place filets, egg-side down, onto potato flakes and press down to adhere (at this point we just left the filets on the potato flake pate as we only had two)
coat bottom of skillet with Olive Oil and place filets crust-side down into pan (no need to preheat).
Turn skillet to medium high and cook on crust side for 3 minutes (crust should be golden brown).
Flip filets and cook for an additional 1 minute.
Remove pan from heat and leave filets in pan for another minute.
Meanwhile, spoon a side-dish onto each place to place the fish on top of (we rice with spinach).
Remove filets and place on top of side-dish crust-side up (the classic "stack" as we call it @ DRI).
Deglaze pan with lemon juice and drizzle over top of filets.