Mustard Crusted Halibut With Beurre Blanc Recipes

HERB-CRUSTED ATLANTIC WRECKFISH WITH FRESH CITRUS BEURRE BLANC

Steps:

• Preheat the oven to 375 degrees F.
• For the citrus beurre blanc: Combine the lemon juice, orange juice and lime juice in a non-reactive pan (such as stainless steel). Simmer over medium heat until reduced by half, about 10 minutes. Add enough sugar and salt for an intense yet balanced flavor. Turn the heat to low and whisk in the butter one cube at a time. Once all the butter is incorporated, whisk in the heavy cream and heat through. Taste and season with salt. Cover the sauce to keep it warm.
• For the herb-crusted fish: Combine the panko, tarragon, parsley and dill on a large plate. Brush the fish with some oil. Sprinkle with the creole spice, salt and pepper. Press the fish into the herbed panko to coat both sides. Brown the fish in some oil in a large oven-safe saute pan over medium heat, 1 to 2 minutes per side. Add the white wine to the pan and immediately place on the center rack of the oven. Bake until the fish is just cooked through, 6 to 8 minutes, depending on the thickness of the fillets. Remove the pan from the oven and let the fish rest for about 5 minutes before serving.
• Serve the fish with the citrus beurre blanc, rice and seasonal vegetables.

MUSTARD-CRUSTED HALIBUT WITH COLLARDS

Steps:

• Heat oven to 375°F.
• In large skillet, heat oil over medium heat. Saute greens about 5 minutes. Add salt, pepper, onion, and broth; simmer about 10 minutes.
• Place fish on baking sheet. Brush tops with mustard; sprinkle evenly with bread crumbs. Bake until flesh is flaky, about 15 minutes.
• For well toasted-crumbs, place briefly under broiler.
• To serve, place greens on plates; top with fish. Garnish with lemon wedges.

ALMOND-CRUSTED HALIBUT WITH BEURRE BLANC

Steps:

• For beurre blanc: In a small heavy saucepan boil wine, vinegar, shallot, thyme, bay leaf and pepper to taste until liquid is evaporated.
• Add crème fraîche and boil until reduced by half.
• Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan off heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer; it should not get hot enough to separate.)
• Strain sauce through a fine sieve into a heatproof bowl and add chives, lemon juice, and salt and pepper to taste.
• Keep beurre blanc warm by setting bowl in a larger pan of very warm water.
• For the halibut: Preheat broiler.
• Pat halibut fillets dry and season with salt and pepper.
• In a large non-stick skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sauté fillets in 2 batches 2 to 3 minutes on each side, or until golden and just cooked through.
• Transfer fillets as cooked with a slotted spatula to a baking sheet and cool 5 minutes.
• In a small bowl with a fork stir together breadcrumbs, almonds and remaining tablespoon butter.
• Brush tops of fillets with egg and spread with almond mixture.
• Broil fillets about 3 inches from heat 1 to 2 minutes, or until browned.
• Arrange a fillet on each of 6 plates and spoon beurre blanc around it.