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Wine-Baked Halibut Steaks with Mustard-Fennel Butter
2 teaspoons fennel seeds
6 tablespoons unsalted butter - (3/4 stick) -- room temperature
1/4 cup chopped fresh parsley
3 tablespoons Dijon mustard
Salt -- to taste
Freshly-ground black pepper -- to taste
4 halibut steaks - (6 to 8 oz ea)
1 cup dry white wine
Position rack in middle of oven and preheat to 400 degrees. Toast fennel seeds in heavy small skillet over medium heat until fragrant, stirring occasionally, about 5 minutes. Remove from skillet; cool. Finely chop fennel seeds.
Combine butter, parsley, mustard and fennel seeds in small bowl. Mash with rubber spatula until smooth and well blended. Season fennel butter to taste with salt and pepper. (Fennel butter can be made 4 days ahead and refrigerated. Bring to room temperature before using.)
Sprinkle fish with salt and pepper. Place fish in 8- by 8-inch glass baking dish. Pour wine over fish. Bake until opaque in center, basting occasionally with wine and juices in dish, about 15 minutes.
Divide fish among 4 plates. Spread all of fennel butter over fish.
This recipe yields 4 servings.