Recipe - Oven Roasted Asparagus (Martha Stewart)

Three fourths cup Buttermilk
One fourth cup Lemon juice
2 teaspoon Grated lemon zest
5 tablespoon Olive oil
2 tablespoon Finely minced shallots or
green onions
1 tablespoon Chopped fresh thyme
(or 1 teaspoon dried thyme)
1 tablespoon Salt
2 teaspoon Pure chile powder
(Ancho; Chimayo or
California)
One half cup Yellow cornmeal
One half cup Dry fine bread crumbs;
(Panko preferred)
2/3 cup Freshly grated Parmesan
cheese
3 tablespoon Minced parsley and/or basil
2 One half pound Fresh halibut; cut evenly
into
; 1inch thick sticks
Allpurpose flour; for
dredging

In a mixing bowl whisk together the buttermilk, lemon juice, 1 teaspoon of
the lemon zest, 3 tablespoons olive oil, shallots, thyme, 2 teaspoons of
salt and 2 teaspoons of the chile powder. In a separate bowl mix together
the cornmeal, bread crumbs, Parmesan, parsley, remaining zest, salt and
chile powder. Dredge the fish in the flour to lightly coat, shaking off the
excess. Dip the fish into the buttermilk mixture and then into the cornmeal
mixture to completely and evenly coat. Arrange the fish in a lightly oiled
baking pan allowing space between each piece. Drizzle the remaining 2
tablespoons of olive oil over and bake in a preheated 450 degree oven for 8
to 10 minutes or until fish is crisp and just cooked through. Serve
immediately with lemon wedges and sauce of your choice. This recipe yields
6 to 8