HALIBUT WITH ORANGE AND HORSERADISH CRUST

-By June 2011 Member Spotlight Bruce Bonholzer

Yields: 6 portions

Ingredients

  • 1 1/2 cups – Dry Bread crumbs
  • 6 Tbsp – Horseradish, finely grated
  • 3 Tbsp – Orange zest, finely grated
  • 4 each – Garlic clove, minced
  • 6 each – Halibut fillets, 7 oz. trimmed of skin, bones and dark membrane
  • 1 tsp – Salt
  • 1/2 tsp – Ground black pepper
  • 4 Tbsp – Canola oil
  • 3 tsp – Sesame oil

Cooking Method

  1. Preheat oven to 375 degrees.
  2. Combine crumbs, horseradish, orange zest  and garlic in shallow pan.
  3. Season fillets with salt, then press into crumb mixture, coating both sides completely.
  4. Heat oils in  oven proof sauté pan. Brown one side of each fillet, one to two fillets at a time for easier handling.
  5. Arrange fillets, brown side on top, in sauté pan. Place in oven until fish is firm in the middle.

Spicy Butter  Sauce

  • 1 cup – White wine
  • 1 Tbsp – Distilled Vinegar
  • 2 Tbsp – Shallots, minced fine
  • 1 Tbsp – Lemon Juice
  • 1/4 cup – Heavy Cream
  • 8 oz. – Butter, chilled, cut small

Add after straining

  • 2 Tbsp – Rice vinegar, seasoned
  • 1 tsp – Sambuli Chili paste

Cooking Method

  1. Bring wine, vinegar, lemon juice and shallots to boil. Reduce by half.
  2. Add heavy cream and reduce by half, remove from heat and slowly add butter, taking care not to break sauce.
  3. Strain sauce and add chili paste and rice vinegar.