Dijon Crusted Halibut
Yield: 4 servings
Cook Time: About 15 minutes.
Tips: Cod, tilapia or other white flaky fish may be used in place of the halibut.
Suggestion: Delicious with a vegetable or salad and bread or Basmati rice.
Ingredients
- About 1 1/2 lbs. halibut fillets (equivalent to 4 6-oz. fillets)
- 2 tablespoons olive oil, divided
- salt and pepper
- 2 garlic cloves, crushed
- a few sprigs of fresh thyme
- 3 tablespoons Dijon mustard
- 1 cup fresh bread crumbs (made from your choice of bread)
- 2 tablespoons minced chives
Directions
Pat dry halibut fillets with paper towels. Season the fillets with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then gently transfer fillets into the pan along with the garlic and thyme. Sear the fillets for 3 minutes, then turn
them over and cook for 3 minutes more. Reduce the heat to medium and cook for another 3-4 minutes or until the fillets turn opaque but still appear moist and flake apart lightly when pressed with a fork.
Preheat the broiler. Cover a baking sheet with aluminum foil. Place the seared halibut fillets on foil, then spread mustard evenly over tops of fillets. Mix together bread crumbs, chives and 1 tablespoon of olive oil and pat evenly over tops of fillets. Broil just until the crumbs begin to turn golden brown.
Preheat the broiler. Cover a baking sheet with aluminum foil. Place the seared halibut fillets on foil, then spread mustard evenly over tops of fillets. Mix together bread crumbs, chives and 1 tablespoon of olive oil and pat evenly over tops of fillets. Broil just until the crumbs begin to turn golden brown.