Broiled Halibut Steaks With Mustard Coating Recipe - Cooking Index
Broiled Halibut Steaks With Mustard Coating Recipe - Cooking Index
This is a supremely simple way to cook halibut -- perfect for showing off the intrinsic quality of the fish. Make sure you get a thick, ultrafresh, first-rate steak from your fishmonger. It may be served simply, with boiled potatoes. Or, you may drizzle a little oil over the cooked steaks -- extra-virgin olive oil works nicely, as does mustard oil, as does white truffle oil.
Type: Fish| 1 1/3 cups | 315ml | Dijon mustard |
| 3/4 cup | 177ml | 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) |
Preheat broiler.
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.
This recipe yields 4 servings.
Source:
THE DEAN & DELUCA COOKBOOK by David Rosengarten with Joel Dean and Giorgio DeLuca (c) 1996 - Random House, New York, NY - 563 pages - $35.00 - As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest
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