I adapted this recipe from Simply Seafood Magazine.

More of Linda's great Halibut Recipes and also How To Select, Buy, and Cook Fish.

Pepper Crusted Halibut with Chile-Mint Sauce

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

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.

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.