Thick-cut wild Alaskan halibut with a light coating of homemade coarse mustard and a persillade of chopped parsley and bread crumbs..
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
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!