Wild Halibut en Persillade
Thick-cut wild Alaskan halibut with a light coating of homemade coarse mustard and a persillade of chopped parsley and bread crumbs..
Wild Halibut en Persillade
Serves 2 (adapted from a recipe by Thomas Keller)
2 6-oz fillets fresh Wild Alaskan Halibut
1/3 cup dried bread crumbs
1 teaspoon parsley, chopped
1 tablespoon homemade coarse mustard
1 teaspoon filtered water
pastured butter
sea salt and freshly-ground pepper
Trim crusts from bread and pulse in a food processor. Bake bread crumbs in a 250 degree oven, tossing occasionally until completely dry, about 1 hour. Toss with finely chopped parsley and set aside.
Rinse fish fillets and pat dry. Season on both sides with salt and pepper. Brush one side of each fillet with a thin coating of thinned mustard, then dip the mustard side of the fish into the bread crumbs, pressing lightly to form an even coating.
Heat butter in a heavy skillet over medium heat, then place the fillets crumb side down into the pan and cook until golden brown, about 1 minute.
Carefully turn fish over, then place pan into a 350 degree oven just until the fish begins to flake, about 6-8 minutes.
Arrange fish on a plate, then drizzle with a little of the browned butter from the skillet and give it a squeeze of fresh lemon. Delicious with Nantes Carrot Stew on the side.
This post is part of Real Food Wednesdays!
Dink said,
November 25, 2009 at 6:19 pm
I can hardly wait to get to the store. That sounds really good. I made your lemon cookies today. After 15 min. in the fridge, there was no way I could roll the dough into a log so I just made drop cookies and they turned out great.
Ren said,
November 25, 2009 at 6:25 pm
Oh, you roll it into a log 1st, then throw it in the fridge. Did I mess up the directions?
Bonnie said,
November 25, 2009 at 8:56 pm
delicious…I have been looking for fish recipes…. thanks. Happy Thanksgiving. :)
Ren said,
November 26, 2009 at 12:12 am
Thanks, Bonnie! Happy Thanksgiving to you too!
elya said,
November 26, 2009 at 3:33 pm
Happy Thanksgiving, Ren! We are following your menu/recipes from last year, yummy! Hope you have a good one, and congrats on becoming a Grandpa to a beautiful baby girl :)
Ren said,
November 26, 2009 at 4:21 pm
Thank you, Elya! Happy Thanksgiving to you and your family!
Tuesday Twister « Edible Aria said,
December 1, 2009 at 8:18 pm
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