I adapted this delicious halibut recipe from
Simply Seafood Magazine. So good!
More of Linda's great
Halibut Recipes
and also
How To Select, Buy, and Cook Fish.
Pepper Crusted Halibut with Chile-Mint Sauce
Recipe Type:
Halibut,
Seafood,
Wine,
Mint Leaves,
Chile Pepper
Yields:
4 servings
Prep time: 20 min
Bake time: 10 min
Ingredients:
1 cup Japanese-style (panko) dry bread crumbs
1 tablespoon fresh
thyme leaves
1 tablespoon minced
garlic
2 teaspoons coarsely ground black pepper
1 teaspoon salt
1 teaspoon grated
lemon zest
2 tablespoons
olive oil
4
halibut filets (approximately 1-inch thick)
1 cup dry white
wine
Chile-Mint Sauce (see recipe below)
Mint leaves for garnish
Lime wedges for garnish
Preparation:
Preheat oven to 425 degrees F.
In a small bowl, combine the bread crumbs, thyme, garlic, pepper, salt, and lemon zest.
In a large non-stick frying pan or
Cast Iron Pan over medium-high heat, add olive oil. Add halibut filets and sear one side only approximately 2 to 3 minutes to a golden brown. Remove from pan and transfer to a baking dish, seared-side up. Drizzle with white wine and sprinkle liberally with the remaining bread crumb mixture. Bake in the oven 5 to 7 minutes or until a
meat
thermometer registers an
internal temperature of 140 degrees F (halibut will be slightly opaque in thickest part). Remember the halibut continues to cook after it is removed from the heat source.
This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
To serve, drizzle some of the Mint Sauce on individual serving plates and top with the halibut. Garnish with fresh mint and a lime wedge.
Makes 4 servings.
Chile-Mint Sauce
2 cups loosely packed fresh
mint leaves
1 cup fish stock or clam nectar
1/4 cup sliced almonds, toasted
1 jalapeno
chile pepper, roasted, peeled, and seeded
1 tablespoon minced
garlic
Juice of 2
limes
Salt and pepper to taste
In a food processor or blender, puree together the mint leaves, fish stock or clam nectar, almonds, jalapeno chile, and garlic. Season to taste with lime juice, salt, and pepper.
NOTE: The sauce should have the consistency of heavy cream (adjust the consistency with water if necessary).
This sauce may be made ahead and refrigerated until just before serving.
