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

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.

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This post is part of Real Food Wednesdays!

7 thoughts on “Wild Halibut en Persillade

  1. 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.

  2. 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 🙂

  3. Pingback: Tuesday Twister « Edible Aria

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