Crab Crusted Cedar Planked Halibut
Instructions:
- Crab Crust
- 1/4 cup unsalted butter
- 1 leek, white only, fi nely sliced
- 1 cup chives, sliced
- 2 egg yolks
- 1 tbsp. Dijon mustard
- 2 cups (8 oz.) crabmeat
- 3 tbsp. lemon juice, or the juice from 1 lemon
- 2 tsp. lemon zest, or the zest from 1 lemon
- salt and pepper to taste
- The Halibut
- 4 cedar planks, store purchased
- 4 6-oz. halibut fi llets, skinless
- salt and pepper to taste
- 1 tbsp. olive oil
- 1 tsp. unsalted butter
- Crab Crust
- In a small pot over medium heat, melt the butter then sauté the leek until wilted.
- In a mixing bowl, combine the wilted leeks and the remaining ingredients.
- Mix until just combined. Set aside.
- The Halibut
- Preheat the oven to 400oF.
- Place cedar planks in the oven to toast and char—about 10 minutes.
- Season the halibut with salt and pepper. In a large frying pan, heat the oil and sear fi llets for about 2 minutes on each side.
- Place the fi llets on the hot planks and top with Crab Crust.
- Bake for 10 minutes or until the internal temperature of the fi llets reaches 145ËšF.