Halibut Dijon

Laura Schara, Macy’s Trend Expert, shows us her “other” side.  As host of Fox Sports North show, Due North Outdoors, she shows off her love of the outdoors.  On a recent fishing trip to Alaska, she caught her largest fish ever!  Laura demonstrates one of her favorite recipes to prepare Halibut. 

Serves 6 people

6 pieces of Halibut, 8 to 10 oz each, no skin
3 Tbsp of high quality Parmesan or Pecorino Cheese
2 cups dry cubed Sour Dough bread
1/4 cup Dijon Mustard
1/2 cup Mayonnaise
2  Tbsp. Olive Oil
1 Tbsp Chopped Parsley
Juice of 1 lemon
1 to 2 cups white wine

Place Halibut filets in glass baking dish, pour white wine and lemon juice in bottom of glass dish until 1/4 of the fish is covered in the liquid. Sprinkle with pepper.  In a separate bowl, mix mustard and mayonnaise together.  Set aside.  In food processor, combine bread cubes, parsley, olive oil and parmesan.  Blend until bread has turned to bread crumbs and olive oil has given it a thick consistency. You may need to add in a little more olive oil until you can "pack" the breadcrumbs on top of the fish with ease.  Spread the Mayo/Mustard onto the top of the fish filets, give it a nice covering.  Then pack on the bread crumb mixture on top of the mayo/mustard layer.  It should be packed about a 1/4 inch thick on top.

Bake at 350 degrees for 30 to 40 minutes depending on the thickness of the Halibut filets.  The worst thing you can do is over cook halibut so keep an eye on it!  Serve immediately and enjoy!