Cookstr.com

Halibut with Mustard-Nut Crust

Updated February 23, 2016

With the addition of a rich, nutty crust and the step of finishing the fish under the broiler, braised fish becomes a simple luxury. The butter in the crust melts into the fish as it cooks, making it extra-moist. Refrigerate the fish once you’ve spread the crust mixture on top. Chilling will help the crust brown before it slides off. This dish is a star, so accompany it simply, perhaps with no more than bread and salad.

4 Servings

Cooking Time30 min

Cooking Methodbraising, broiling

CostModerate

Moderate

Total Timeunder 1 hour

OccasionFormal Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, low carb, peanut free, soy free

Equipmentbaking/gratin dish

Mealdinner, lunch

Taste and Texturebuttery, herby, hot & spicy, nutty

Ingredients

  • 4½ tablespoons butter, softened
  • ¼ cup grainy mustard, like moutarde de Meaux
  • ½ cup shelled, skinned, and toasted finely ground or minced hazelnuts
  • Four 6- to 8-ounce bone-in halibut or other fish steaks, or 2 larger steaks, each at least 1 inch thick
  • Salt and cayenne pepper
  • 6 sprigs thyme
  • 1½ cups dry white wine
  • ½ cup small black olives, such as Niçoise, with pits

Instructions

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