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Categories:Viewed: 34 - Published at: 9 years ago
Ingredients
- 4 1/2 tablespoons butter, softened
- 1/4 cup grainy mustard, like moutarde de Meaux
- 1/2 cup shelled, skinned, and toasted finely ground or minced hazelnuts
- Four 6- to 8-ounce bone-in halibut or other fish steaks, or 2 larger steaks, each at least 1 inch thick
- Salt and cayenne pepper
- 6 sprigs thyme
- 1 1/2 cups dry white wine
- 1/2 cup small black olives, such as Nicoise, with pits
Method
- Cream 3 tablespoons of the butter with the mustard and hazelnuts in a small bowl.
- Season the fish with salt and cayenne pepper and spread the butter mixture all over one side of each steak.
- Refrigerate for 1 hour if time allows.
- Preheat the oven to 500F.
- Spread the remaining 1 1/2 tablespoons butter in a shallow baking pan that will hold the fish without crowding.
- Place the fish in the pan, then top it with a couple of thyme sprigs.
- Pour the wine around the fish and scatter the olives around; strip the leaves from 4 sprigs of thyme and scatter them around as well.
- Bring to a boil on top of the stove, then transfer to the oven and cook for 10 to 12 minutes, undisturbed, until the fish is just about done; it should be firm and just about opaque nearly all the way through.
- Turn on the broiler and place the fish about 3 inches from the heat source.
- Broil for a minute or two, or until the crust is bubbly and light brown.
- Serve.
