Ingredients:

• 4- 6 oz. Halibut portions
• 3 oz STACY'S^® SIMPLY NAKED^® Pita chips
• 1 oz panko breadcrumbs
• 1 cup flour
• 2 eggs
• ½ cup milk
• Salt and pepper
• FOR THE HUMMUS GRITS
• 4 cups chicken stock
• 1-cup stone ground grits
• 1-cup SABRA^® Classic Hummus
• ¼ Parmesan cheese
• FOR THE BLUEBERRY POMEGRANATE REDUCTION
• 1 ½ cup NAKED JUICE^® Pomegranate Blueberry
• ¼ cup lemon juice
• ¼ cup sugar

How to make it:

1. In a food processor, add pita chips and panko.
2. Pulse 3 times to chop pita.
3. Season with salt and pepper and set aside.
4. Dip halibut filets in flour, then egg, and then and pita mixture.
5. In a sauté pan over medium heat, add halibut fillets.
6. Cook until golden brown, turn and cook until just done.
7. Place hummus grits on plate.
8. Lay halibut filet over hummus.
9. Drizzle with Blueberry pomegranate reduction and serve.
10. FOR THE HUMMUS GRITS
11. In a saucepan over medium high heat, bring chicken stock to a boil.
12. Slowly add grits, reduce heat and cooked stirring often for 20 minutes.
13. Stir in hummus and Parmesan cheese, remove and keep warm.
14. FOR THE BLUEBERRY POMEGRANATE REDUCTION
15. Combine ingredients in saucepan over medium high heat.
16. Reduce until syrupy, remove and set aside to cool.