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Michael Symon's Mustard Crusted Halibut in Butter Sauce

Michael Symon
Servings: 6
1 to 30 min

Panko Encrusted Halibut

  • Ingredients
  • step-by-step directions
Michael Symon's Mustard Crusted Halibut in Butter Sauce
  • 1 cup Panko Bread Crumbs
  • 1/2 cup fresh Chives (chopped)
  • 6 Halibut Filets (1-inch thick; skinless)
  • 3 tablespoons Dijon Mustard
  • 1/3 cup White Wine
  • 6 tablespoons Butter (divided)
  • 1 Orange (zest and juice)
  • 3 Garlic cloves in their skins (smashed)
  • Salt and Pepper to taste
  • Extra-Virgin Olive Oil
  • Mix the bread crumbs and chives together in a rimmed dish. Season with salt and pepper.
  • Season the fish with salt. Spread dijon mustard on the bottom (skin side) of each filet. Dredge the mustard-coated side in the bread crumb mixture.
  • Heat a large non-stick skillet over medium-high. Melt 3 tablespoons of butter along with 3 tablespoons of olive oil. Once smoking, add the halibut breaded side down. Cook for 2 to 3 minutes or until golden. Gently flip and cook on the second side for 1 to 2 minutes.
  • Add the white wine and garlic and reduce by a third. Add the orange juice and zest and then add the remaining butter. Remove the garlic cloves and discard.
  • Serve the filet breaded side up with a drizzle of butter sauce.
Similar categories: Dinner Courses & Meals
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