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SERVES 4
PREP TIME 20
COOK TIME 12-15 Min
Halibut
4 halibut portions
2 cups white wine
Salt, for curing
Topping
½ cup sour cream
½ cup mayonnaise
½ cup parmesan cheese, grated
Zest and juice of 1 lemon
¼ tsp Tabasco sauce
½ tsp Dijon mustard
¼ white onion, grated
1 tbsp garlic, minced
1 medium shallot, diced
2 tbsp fresh tarragon, chopped
2 tbsp fresh chives, chopped
Crumbs
10 Ritz crackers, crushed
10 Cheez-Its, crushed
½ cup brown butter
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
1 tsp parsley, chopped
½ tsp dill, chopped
Halibut Preparation
Place halibut portions on a rack. Generously salt both sides and let sit for 20 minutes.
Rinse off salt, then submerge halibut in white wine for 30 minutes. Remove and pat dry. Reserve the wine for topping.
Topping
Sauté shallot in oil over medium heat for 5 minutes. Add garlic and cook until lightly browned.
Deglaze pan with reserved white wine, reduce until nearly dry, then cool.
In a bowl, combine sour cream, mayonnaise, parmesan, lemon zest and juice, Tabasco, Dijon, onion, tarragon, chives, and the cooled shallot mixture.
Crumbs
In a saucepan, cook butter over medium heat until solids turn brown and nutty. Cool slightly.
Mix brown butter with crushed crackers, Cheez-Its, paprika, garlic powder, onion powder, parsley, and dill.
Assembly & Cooking
Preheat oven to 375°F. Lightly oil a sheet pan.
Place halibut portions on the pan. Spread with topping mixture, then coat with crumbs.
Bake for 12–15 minutes, until the topping is golden brown and the fish is just translucent and flaky in the thickest part.
