Monterey Bay Halibut
with a Smoked Salmon Crust Recipe
Smoked Salmon Crust:
- 4 ounces of smoked salmon
- 2 sticks of butter (room temperature)
- 6 slices of white bread (crust removed)
- 1 teaspoon of lemon juice
- 1 dash of Tabasco
- Salt and pepper to taste
Combine all ingredients in a Cuisinart. Puree until smooth. Place ingredients into a small bowl, lined with plastic wrap. Refrigerate until firm. Unmold onto a plate. Slice 1/8 inch thick when needed.
Chive Horseradish Crème Fraîche:
- 1/2 cup of crème fraîche
- 1/8 cup of mayonnaise
- 1 teaspoon prepared horseradish
- 1 tablespoon of chopped fresh chives
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Combine all ingredients in a bowl. Serve 1-2 tablespoons per fish.
Roasted Monterey Bay Halibut:
- Eight 6-ounce Monterey Bay halibut fillets, one inch thick
- Flour – for dusting
- Oil (such as canola) for sautéing
Method:
In batches, season fish with salt and pepper. Dust fillets in flour. Film a preheated saute pan with one tablespoon of oil. Saute fish 45 seconds per side. Remove and keep warm on a buttered cookie sheet pan. Cover the fillets with sliced butter. Place six inches from a preheated broiler. Cook approximately for 2 minutes (until crust is golden brown).
Lower heat and finish cooking for an additional 1-2 minutes. Check doneness by inserting fish with a small paring knife. Cook to medium or desired doneness.
Serves eight.