Big Poppa’s Desert Gold Parmesan Crusted Halibut

Directions

While the griddle is heating up prepare your sauce and halibut.

In an iron skillet combine onions and garlic until golden brown.  Then add your heavy cream until thickens.  Then add your parmesan and Big Poppa’s Desert Gold to season to taste.  Keep that warm and set to the side.

Then warm your ravioli as your side dish and keep warm until plating.

First, set up one bowl with an egg wash and then a second bowl that is parmesan coating.  Season your fish with Big Poppa’s Desert Gold before you put into the egg wash and then parmesan mixed.  Then place on the hot griddle.  Let cook for 2-3 minutes for form a nice brown crust.  Then flip for another 2-3 minutes.

To plate, lay down your fish then add your ravioli and cover with sauce and fish off with freshly squeezed lemon.