Halibut is, quite simply, one of the finest of fish. It has a firm flesh that's flaky when cooked, and a delicate flavor that will please anyone-fish lover or not. It's a vastly underrated fish that comes to the market weighing anywhere from 25 to 300 pounds. From the largest fish, steaks are out of the question; these big ones are cut into fillets. From the smaller fish, either steaks or fillets are available. If you can find it, fresh spring halibut from Alaska is a special treat. Out of season, you'll have to purchase fresh-frozen from your market or grocery store. Either way, buy the thickest, first-rate steaks possible. Thi recipe serves four.
Instructions
1. Remove the broiler pan from your oven. Preheat the broiler in the oven. Rub some olive oil liberally onto the broiler pan.
2. Place the Dijon mustard in a medium-sized mixing bowl. Slowly whisk in the olive oil until the mixture is smooth.
3. Salt and pepper the halibut steaks to taste, then place them onto the broiler pan. Spread about half of the Dijon mixture over the tops and sides of each steak using a spoon or a brush.
4. Place the steaks into the oven about 3 to 4 inches below the heat and broil until the tops are browned and puffy, about 6 to 8 minutes.
5. Carefully remove the boiler pan from the oven and turn each of the Halibut steaks over onto the pan with the spatula. Spread the rest of the Dijon mixture over the tops, and return them back to the oven. Continue broiling until the tops are fairly brown and puffy, about another 6 to 8 minutes. Remove the steaks, place each on a plate and serve immediately.
Tags: , Dijon mixture over, from your, mixture over, mixture over tops, onto broiler, over tops