Herb & Fennel Crusted Halibut
INGREDIENTS
Halibut
4 ea 6–7 oz halibut fillets, skinless
Salt
White pepper
Neutral oil
Herb & Fennel Crust
1 cup panko
1½ tsp lightly toasted fennel seed, finely ground
1 tbsp minced flat-leaf parsley
1 tbsp minced fresh basil
1 tsp minced fresh oregano (or marjoram)
1 tsp minced fresh thyme
1 tsp lemon zest
2 tbsp melted butter
1 tbsp olive oil
Pinch salt
Mustard Greens & Tomatoes
6 cups chopped mustard greens, stems removed
1 cup cherry tomatoes
1 tbsp sliced shallot
1 clove garlic, sliced
1 tbsp olive oil
Salt
Spicy Limoncello Beurre Blanc
½ cup dry white wine
2 tbsp champagne vinegar
1 tbsp minced shallot
½ tsp crushed Calabrian chili paste (or to taste)
Pinch red pepper flakes
2 tbsp heavy cream
1 tbsp limoncello
8 tbsp cold unsalted butter, cubed
Salt
Fresh lemon juice to taste
Herb Oil
½ cup parsley leaves
2 tbsp basil
½ cup neutral oil
Pinch salt
DIRECTIONS
Herb Oil
Blanch herbs 10 seconds in salted water. Shock in ice bath and squeeze dry. Blend with oil and salt until bright green. Strain and reserve.
Herb & Fennel Crust
Combine panko, fennel seed, herbs, zest, and salt. Fold in melted butter and olive oil until lightly moistened but still crumbly.
Halibut
Pat fish dry and season with salt and white pepper. Sear presentation side down in hot oil about 2 minutes until lightly golden. Flip, press crust onto top (¼ inch max). Finish in 400°F oven 5–7 minutes to 125–130°F internal temperature. Rest 2 minutes before plating.
Mustard Greens & Tomatoes
Blister tomatoes in olive oil until skins split. Remove and reserve. In same pan sauté shallot and garlic briefly. Add mustard greens and cook until just wilted. Season and fold tomatoes back in.
Spicy Limoncello Beurre Blanc
Reduce wine, vinegar, shallot, Calabrian chili paste, and red pepper flakes until nearly dry. Add cream and reduce slightly. Lower heat and whisk in cold butter gradually until emulsified. Stir in limoncello. Adjust with salt and fresh lemon juice. Hold warm, not hot.
Plating
Spoon mustard greens in center of bowl. Place halibut on top. Nap with spicy limoncello beurre blanc. Drizzle herb oil through sauce and finish with fresh herbs if desired.
