A restaurant-style halibut dish with a buttery walnut crust and a bright lemon-white wine sauce. Serves 4.
Ingredients
For the halibut
- 4 halibut fillets, about 6 oz. each
- Salt and freshly ground black pepper
- ¾ cup walnuts, finely chopped
- ½ cup panko breadcrumbs
- 2 tablespoons grated Parmesan
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 2 tablespoons melted butter
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
For the lemon wine sauce
- 1 tablespoon butter
- 1 small shallot, finely minced
- ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 2 tablespoons fresh lemon juice
- ½ cup seafood or chicken stock
- ½ cup heavy cream
- 3 tablespoons cold unsalted butter, cubed
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
Preparation
Heat oven to 400°F.
Pat the halibut dry and season lightly with salt and pepper. In a small bowl, combine the walnuts, panko, Parmesan, parsley, lemon zest and melted butter.
Brush the top of each halibut fillet with a thin layer of Dijon mustard. Press the walnut mixture firmly onto the mustard-coated side.
Heat olive oil in an oven-safe skillet over medium-high heat. Place the halibut crust-side up in the skillet and cook for about 2 minutes to lightly sear the bottom. Transfer the skillet to the oven and bake for 8–12 minutes, depending on thickness, until the fish is opaque and flakes easily. For a more golden crust, broil for the final 1–2 minutes, watching carefully.
Lemon Wine Sauce
While the fish cooks, melt 1 tablespoon butter in a saucepan over medium heat. Add the shallot and sauté for about 1 minute until softened.
Add the white wine and lemon juice. Simmer until reduced by roughly half. Add the stock and simmer another 2–3 minutes.
Stir in the heavy cream and gently simmer until the sauce begins to thicken. Reduce the heat to low and whisk in the cold butter, one cube at a time, until the sauce is smooth and silky. Season with salt and pepper and finish with fresh parsley.
To Serve
Spoon the lemon wine sauce onto the plate first, then place the walnut-crusted halibut over the sauce so the crust stays crisp. Finish with a little fresh parsley, lemon zest and a lemon wedge.
This would be especially good with garlic mashed potatoes, risotto, roasted asparagus, haricots verts, or sautéed spinach.