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LOCATION: Recipes >> Fish >> Halibut 05

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4 halibut fillets, evenly cut ( about 2 1/2" x 2 1/2" x 1" )
2 Tbsp oil
1 cup dry white wine

1 cup panko ( Japanese bread crumbs )
1 Tbsp fresh thyme leaves
1 Tbsp minced garlic
1 tsp black pepper
1 tsp grated lemon zest
1/4 cup olive oil

4 large Yukon gold potatoes, peeled and diced
6 oz. brie, cut into cubes, with rind
salt and pepper to taste

2 cups loosely packed fresh mint leaves
1 cup fish stock or clam juice
1/4 cup toasted sliced almonds
1 jalapeno, roasted, peeled and seeded
1 Tbsp minced garlic
Juice of 2 limes
salt and pepper to taste

Place the diced potatoes in a medium saucepan and cover with water.
Bring to a simmer over medium heat and cook until tender, 20-30
minutes. Drain the water and transfer potatoes to a mixing bowl.
Mash the potatoes with a potato masher adding all of the brie.
Season. Cover and keep in a warm place till ready to serve.

In a food processor, puree together the mint, fish stock, almonds,
jalapeno and garlic. Season to taste with the lime juice, salt and
pepper. The sauce should have the consistency of heavy cream.
Refrigerate until just before serving.

Preheat the oven to 425.

Combine the panko, thyme, garlic, black pepper and lemon zest in
a small bowl, season lightly with salt. Heat a nonstick skillet
over med-high heat and add the oil. Season the halibut pieces with
salt and pepper. When the oil is hot, add the halibut and sear to
a golden brown. Transfer to a baking dish, seared side up. Drizzle
with the white wine and sprinkle with the panko mixture. Bake in
oven till the crust is browned and the fish reaches desired doneness,
5-7 minutes. Drizzle some of the mint sauce on the individual
plates and to with the halibut. Spoon the potatoes alongside and


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