Best Mustard Crusted Halibut With Beurre Blanc Recipes

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DIJON CRUSTED HALIBUT



Dijon Crusted Halibut image

Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.

Provided by CHRISTYJ

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup mayonnaise
1 tablespoon prepared Dijon-style mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
¼ cup dry bread crumbs
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut
1 tablespoon margarine, melted
¼ cup dry bread crumbs
1 tablespoon grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
  • In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
  • Bake for 15 to 18 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 318.1 calories, Carbohydrate 11.8 g, Cholesterol 49.1 mg, Fat 17.1 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 414.2 mg, Sugar 1.4 g

ALMOND-CRUSTED HALIBUT WITH BEURRE BLANC



Almond-Crusted Halibut With Beurre Blanc image

Make and share this Almond-Crusted Halibut With Beurre Blanc recipe from Food.com.

Provided by annconnolly

Categories     Halibut

Time 23m

Yield 6 serving(s)

Number Of Ingredients 15

1/3 cup dry white wine
2 tablespoons cider vinegar
2 tablespoons shallots
1 sprig thyme, finely chopped
1 bay leaf
1/3 cup creme fraiche
5/8 cup unsalted butter, cold cut into 10 pieces
2 tablespoons chives, chopped fresh
fresh lemon juice
36 ounces halibut fillets (each about 3/4 to 1 inch thick)
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 cup fine fresh breadcrumb
2/3 cup almonds, finely chopped blanched
1 large egg, beaten lightly

Steps:

  • For beurre blanc: In a small heavy saucepan boil wine, vinegar, shallot, thyme, bay leaf and pepper to taste until liquid is evaporated.
  • Add crème fraîche and boil until reduced by half.
  • Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan off heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer; it should not get hot enough to separate.)
  • Strain sauce through a fine sieve into a heatproof bowl and add chives, lemon juice, and salt and pepper to taste.
  • Keep beurre blanc warm by setting bowl in a larger pan of very warm water.
  • For the halibut: Preheat broiler.
  • Pat halibut fillets dry and season with salt and pepper.
  • In a large non-stick skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sauté fillets in 2 batches 2 to 3 minutes on each side, or until golden and just cooked through.
  • Transfer fillets as cooked with a slotted spatula to a baking sheet and cool 5 minutes.
  • In a small bowl with a fork stir together breadcrumbs, almonds and remaining tablespoon butter.
  • Brush tops of fillets with egg and spread with almond mixture.
  • Broil fillets about 3 inches from heat 1 to 2 minutes, or until browned.
  • Arrange a fillet on each of 6 plates and spoon beurre blanc around it.

Nutrition Facts : Calories 665.3, Fat 46.7, SaturatedFat 19.9, Cholesterol 184.7, Sodium 224.4, Carbohydrate 7.6, Fiber 2, Sugar 1.3, Protein 51.4

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