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Maple-Crusted Halibut
Ingredients
| * | 4 halibut fillets |
| * | 4 tablespoons Stonewall Kitchen Maple Mustard Pretzel Dip |
| * | 2 cups Cheerios, crushed |
| * | Stonewall Kitchen sea salt to taste |
| * | Stonewall Kitchen black peppercorns, crushed, to taste |
| * | 2 tablespoons olive oil |
| * | 1/2 cup white wine |
| * | 1/2 stick (4 tablespoons) unsalted butter |
Instructions
| 1 | Baste each halibut fillet with 1/2 tablespoon Stonewall Kitchen Maple Mustard Pretzel Dip. |
| 2 | Pour crushed Cheerios onto a plate, add salt and pepper and mix together. Crust each fillet on the same side as the mustard. |
| 3 | Heat saute pan on medium high heat. Make sure that the pan is large enough to hold all four fillets at once. Add olive oil and allow pan to heat about 1 minute more. |
| 4 | Place fillets in the skillet, crust side down. You should hear a sizzling sound. |
| 5 | Cook until crusts become golden brown and crispy. Flip each fillet over, lower the heat and cook until done, about 4 minutes more. |
| 6 | Place fillets on a plate to rest. |
| 7 | While the pan is still hot, deglaze the pan with the wine, being sure to scrape the bottom of the pan thoroughly. |
| 8 | Add remaining 2 tablespoons of Stonewall Kitchen Maple Mustard Pretzel Dip and stir until well incorporated. |
| 9 | Add butter and heat until sauce begins to thicken. Serve this pan sauce over the fish fillets. |
Source
Stonewall Kitchen®
To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit
www.stonewallkitchen.com.
To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit
www.stonewallkitchen.com.