From The Chew - Michael Symon's Mustard Crusted Halibut in Butter Sauce

Created: 04/29/2013 11:13 AM

Mustard Crusted Halibut in Butter Sauce Recipe: Halibut, a firm white fish, is dressed up with a coating of panko crumbs and spicy Dijon.

  • 1 cup Panko Bread Crumbs
  • 1/2 cup fresh Chives (chopped)
  • 6 Halibut Filets (1-inch thick; skinless)
  • 3 tablespoons Dijon Mustard
  • 1/3 cup White Wine
  • 6 tablespoons Butter (divided)
  • 1 Orange (zest and juice)
  • 3 Garlic cloves in their skins (smashed)
  • Salt and Pepper to taste
  • Extra-Virgin Olive Oil

Mix the bread crumbs and chives together in a rimmed dish. Season with salt and pepper.

Season the fish with salt. Spread dijon mustard on the bottom (skin side) of each filet. Dredge the mustard-coated side in the bread crumb mixture.

Heat a large non-stick skillet over medium-high. Melt 3 tablespoons of butter along with 3 tablespoons of olive oil. Once smoking, add the halibut breaded side down. Cook for 2 to 3 minutes or until golden. Gently flip and cook on the second side for 1 to 2 minutes.

Add the white wine and garlic and reduce by a third. Add the orange juice and zest and then add the remaining butter. Remove the garlic cloves and discard.

Serve the filet breaded side up with a drizzle of butter sauce.

Helpful Tips:
1. The Dijon mustard serves to adhere the breadcrumbs to the fish.
2. Halibut is a mild fish, so you do not want to overpower it.
3. Two ways to cook fish: 1. Really fast and quick so it doesn't overcook. 2. Extremely slowly.
4. Cook halibut on the medium-rare side.
5. In Spring, Halibut is at its peak and most delicious.
6. Before buying fish, your fishmonger should let you touch the piece. It should be firm and snap back. The fish should smell like the ocean, rather than bleach or flour, which indicates something was sprayed on it. The gills on the fish should be bright red and the eyes should be clear.