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Broiled Halibut Steaks with Mustard Coating
1 1/3 cups Dijon mustard
3/4 cup extra-virgin olive oil -- plus additional
extra-virgin olive oil -- for rubbing pan
salt -- to taste
freshly-ground black pepper -- to taste
4 halibut steaks - -- (each about 1 1/2" thick) and 1 1/4 lbs in weight)
Place the mustard in a bowl and slowly whisk in the olive oil. (The mixture should be smooth.)
Rub a broiler pan with a little olive oil. Salt and pepper the halibut steaks to taste, then place them on the pan. Brush the mustard mixture on the tops and sides of the steaks, using about two thirds of the mixture (it will make a fairly thick layer).
Place the steaks 3 to 4 inches from the heat and broil until the tops are browned and puffy, about 6 to 8 minutes. Turn the steaks, brush the remaining mustard mixture on the tops, and broil until the tops are fairly brown and puffy, about 6 minutes. Remove steaks, place on individual plates, and serve immediately.
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