Summit House Restaurant

2000 E. Bastanchury Rd., Fullerton, CA 92835
714-671-4111

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John Dory Filet with Panko Macadamia Crust and Lemon Butter Sauce

2 Servings

INGREDIENTS PANKO MACADAMIA NUT CRUST

1/4 C roasted macadamia nuts, finely ground
1 C panko bread crumbs
1 t dillweed
2 T melted butter

INGREDIENTS LEMON BUTTER SAUCE

1 sprig fresh thyme
6 black peppercorns
1 shallot, diced
1 bay leaf
1/4 C white wine
1/4 C lemon juice
1/2 lb butter (room temperature)

METHOD PANKO MACADAMIA NUT CRUST

  • Combine all ingredients and set aside.

    METHOD LEMON BUTTER SAUCE

  • Sauté thyme, shallot, peppercorns and bay leaf with 1 tablespoon oil.
  • Add wine and lemon juice.
  • Reduce heat and add butter slowly, whisking constantly.
  • Strain sauce.
  • Add salt and pepper.

    METHOD JOHN DORY FILLETS

  • Lightly season and flour 2 six- to seven-ounce John Dory Filets
  • Sauté on both sides in oil.
  • Transfer to sheet pan and top with Panko Macadamia nut mixture.
  • Bake for 5-7 minutes at 350 degrees until topping is golden brown.
  • Serve on dinner plate and top with lemon butter sauce and chopped parsley.

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