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PINE NUT CRUSTED HALIBUT w/ PORT WINE BUTTER SAUCE
(This could probably be done using pecans or walnuts as well)
Nut Crust:
 | 2 cups pine nuts* |
| ¾ cup bread crumbs |
| 1 teaspoon salt |
| 1/3 cup parsley
*Could probably substitute pecans or walnuts. |
Halibut:
| 1 cup buttermilk |
| ½ cup flour |
| 4 (6 ounces each) halibut filets |
Pine Nut Crust:
In a food processor add all ingredients. Pulse until nuts are diced but not too fine; remove, set aside.
Halibut Preparation:
Preheat oven to 400 degrees. Remove skin of each halibut filet.
Place buttermilk, flour, and pine nut mixture in separate bowls and arrange on counter.
Take filets and dip one side only in flour, buttermilk, then pine nut crust, in that order.
On the stove heat a pan with a teaspoon or so of olive oil in it. Sauté halibut filet crust-side down until each is golden brown.
Place sautéed fish bare fish-side down on a greased baking sheet and bake in oven for 8 to 10 minutes.
Present halibut on a pool of Port Wine Butter Sauce and top with a couple of tablespoons of fresh Mango Salsa.
Mango Salsa:
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1 mango, seeded, peeled and diced |
| ½ small red onion, diced |
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½ red bell pepper, diced |
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3 tablespoons raspberry vinegar |
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2 tablespoons chopped cilantro |
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2 tablespoons honey
Mix all ingredients together in a b owl and refrigerate. Makes 2 cups. |
Port Wine Butter Sauce:
| 2 cups port wine |
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½ cup heavy whipping cream |
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1 stick (1/2 cup) butter
This sauce cannot be reheated or chilled, so prepare it while the main course
is in the oven or just before serving. Reduce port in a pan over medium heat
until it forms a syrup (about 20 minutes). If it coats a spoon it is ready.
Add
cream, reduce until thick. Remove from heat and add butter, stirring constantly
until melted and smooth. Use immediately. |
Taken from Chris Clark, Executive Chef at Chico Hot Springs Resort & Day Spa, Pray, Montana. Published in Big Sky Journal, Winter 2002.
Microsoft .doc
Format of the Recipe
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