This is such a simple recipe that there's really just one thing to remember: halibut cooks very fast and can dry out if overcooked even slightly.
For more flavor, finish the sauce by stirring in one-quarter of a Spiced Preserved Lemon (page 253 of the book), chopped, plus the juice of half a lemon. Serve it with Broccoli Rabe with Garlic (page 250) or Mashed Fingerling Potatoes (page 242).
6 center-cut halibut steaks, 6 ounces each
Fine sea salt and freshly ground black pepper to taste
2 tablespoons whole-grain mustard
2 teaspoons rosemary leaves
1/2 cup dry white wine
1 large shallot, chopped
1 garlic clove, halved
1/2 cup heavy cream
PREHEAT THE OVEN to 375 degrees F.
PREPARE THE FISH AND COOKING LIQUID
Season the fish with salt and pepper. Spread the mustard and rosemary on one side of each steak. Put the wine, shallot, and garlic in a flameproof casserole. Add the fish in a single layer and bring the liquid to a boil over high heat.
BAKE THE FISH
Transfer to the oven and bake until the fish is firm and opaque, approximately 10 minutes.
Transfer the fish to a platter. Stir the cream into the sauce, season with salt and pepper and serve the sauce alongside the fish.
Wine Suggestion: Chardonnay Forman, 2002; Napa Valley. An American Chardonnay that is clean and crisp, with integrated oak notes.
Fresh Ideas for American Seafood
Laurent Tourondel and Andrew Friedman
John Wiley & Sons
304 pages; $34.95
Recipe reprinted by permission.
This page created January 2005