Beautiful, thick halibut fillets are crusted with potato breadcrumbs and drizzled with beurre blanc to make a flavorful, elegant dinner!
The last time I went home my mom had stacked Bon Appétit magazines from the 90’s in my room. Lucky, lucky, lucky me! The November 1993 issue had the title “The American Album: Our Delicious History”. How apropos!
One of the articles was about dishes from various “Places in History”. While all of the dishes looked delicious, I had most of the ingredients for the dish from The New Harmony Inn – Baked Red Snapper with Sesame Shrimp Topping and Beurre Blanc. You might be thinking, ”Huh? That sounds nothing like what you made with halibut”, and you would be correct but I REALLY didn’t want to go to store. I promise that after the first bite you will have changed your tune to “What missing ingredients?”
Breadcrumb Crusted Halibut with Beurre Blanc
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: Serves 2 1x
Description
Beautiful, thick halibut fillets are crusted with potato breadcrumbs and drizzled with beurre blanc to make a flavorful, elegant dinner!
Ingredients
Halibut
- 2 cups fresh white breadcrumbs
- ½ cup (1 stick) butter, melted
- ½ teaspoon ground white pepper
- 4 8-ounce red snapper or halibut filets (skin on)
- ½ lemon
Beurre Blanc
- 1 cup dry white wine
- 1 cup whipping cream
- ½ cup (1 stick) butter, cut into pieces (unsalted)
- Ground white pepper & salt to taste
Instructions
Halibut
- Combine the first 7 ingredients in a medium bowl. Place fish in an oven-safe dish. Season with salt and pepper (I used two pinches of sea salt and ½ teaspoon of fresh ground pepper. I like to limit my salt, so you might want more.) Press shrimp mixture evenly over top of fish. Cover and refrigerate.
- Preheat oven to 350°. Bake fish uncovered until cooked through (flakes easily with a fork). My filets were fairly thick so it took about 30 minutes.
- I used breadcrumbs made from the potato bread I made a bit ago…you remember, it came out short and squat but amazingly delicious. See Sunday’s post for a quick tutorial on turning any bread into breadcrumbs! I decided to try and save a few calories by only using half the buttered crumbs called for as the topping. Such a bad call. I had to stop myself from eating half of them before they made it on the fish.
Beurre Blanc
- Simmer wine and cream in a heavy saucepan until reduced to ½ cup, about 20 minutes. (fish & sauce (no butter) can be prepared 2 hours ahead). Right before serving gradually add butter pieces, whisking just until melted. Season with salt and white pepper. Add a pinch at a time and then taste. My sauce took way longer than 20 minutes, so eventually, my impatience got the best of me and I just finished it off with the butter and served it. Not the most visually appealing, but just as tasty!
- Category: Dinner
Here are instructions for how to make the Roasted Asparagus seen in the photos. It was a perfect addition to the meal!
Roasted Asparagus
Preheat oven to 400°. Trim tough ends from asparagus spears. Spread on rimmed baking sheet and drizzle asparagus with a light coating of olive oil (start with a teaspoon) and season with a pinch of salt and pepper (to taste). Bake at 400° until a fork can easily be inserted into a spear but it is still reasonably firm. Turn asparagus after 5 minutes. The time with vary drastically depending on the thickness of the asparagus.
2 Comments
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April 24, 2013 at 9:49 am[…] can find my instructions for the Roasted Asparagus pictured here! I actually didn’t broil my tomatoes because I roasted both the asparagus and tomatoes at the […]
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