The Healthy Heart Cookbook For Dummies by James M. Rippe

Author:James M. Rippe
Language: eng
Format: epub
Publisher: Wiley

Maine Halibut with Basil Mustard Crust Served with Sherry Onions and Portobello Mushrooms with Baby Spinach

Created by Gary Donlick Executive Chef, 103 West Restaurant Atlanta, Georgia

The use of mustard and fresh basil to create a crust on the halibut is a simple technique that can be used with chicken and other types of fish. Experiment with different types of mustard and different herbs to create your own “crust” recipe.

Tools: Baking pan, large sauté pan, tongs

Preparation time: 15 minutes

Cooking time: 10 minutes

Yield: 4 servings

4 7-ounce halibut fillets

Kosher salt and black pepper to taste

1 teaspoon fresh basil, cut into thin chiffonade strips (see Figure 8-5 for illustrated instructions)

2 tablespoons of coarse grain mustard, preferably Pommery

1 cup dry white wine

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