Halibut with Parsley Crust
Tulio - Seattle
Halibut fillets are coated with focaccia-and-parsley crumbs before being crisped under the broiler in this weeknight-friendly recipe.
- 1/4 pound unsalted butter, softened
- 1 1/2 ounces foccacia
- 3/4 bunch Italian parsley, leaves only
- Salt and pepper to taste
- Olive oil, as needed
- 6 to 8 halibut fillets, 6 ounces each
In a food processor, purée the butter, foccacia, parsley, salt, and pepper. Keep the mixture at room temperature.
Preheat the broiler. Heat a 10- or 12-inch nonstick skillet over medium-high heat. Add enough olive oil just to coat the bottom of the pan. When the oil is hot, sear the halibut fillets. Remove the halibut to a sheet pan, cool, and top each fillet with one tablespoon of the butter mixture. Broil the fish to the desired doneness. Depending upon the thickness of the fillet, this should take approximately 5 minutes for medium-rare.