Combine hot sauce and cream and pour over halibut in small bowl or plastic bag; chill 30 min. Meanwhile, prepare a breading station of 3 bowls, one each for flour, eggs and panko. Season each strip with a pinch of salt and pepper. Dredge pieces directly from cream mixture into flour, shaking off excess and then into eggs, and finally rolling gently in panko until coated well (work with a few pieces at a time for best results). Heat oil in a large skillet or frying pan until a tiny drop of water sizzles when added. Carefully fry fish pieces without crowding pan, until golden brown and flakey in center, approx. 3 min total, turning occasionally. Serve while hot with Habanero Crema, Radish and Heirloom Tomato Salsa and local condiments, listed below.
Radish and Tomato Salsa
Combine all ingredients well. Chill until ready to serve.
Combine all ingredients well. Taste and adjust seasonings as desired. Chill until ready to serve.
Heat tortillas individually by quickly dropping on hot, nonstick skillet (10 sec per side). Serve family-style (placing all ingredients at center of table) or simply add cabbage to tortilla, then fish, a drizzle of Habanero Crema, 1 T of salsa, 1 T guacamole, a pinch of cotija and cilantro and a squeeze of lime. Serve with a favorite local beverage.
* To make this recipe gluten-free friendly, use gluten-free bread crumbs and flour.