Wine-Baked Halibut Steaks With Mustard-Fennel Butter
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 9.85 ml fennel seeds
- 88.74 ml unsalted butter, room temp
- 59.14 ml chopped fresh parsley
- 44.37 ml Dijon mustard
- 4 (907.18 g) halibut steaks
- 236.59 ml dry white wine
directions
- Position rack in middle of oven and preheat to 400°.
- Toast fennel seeds in heavy small skillet over medium heat until fragrant, stirring occasionally, about 5 minutes.
- Remove from skillet; cool.
- Finely chop fennel seeds.
- Combine butter, parsley, mustard and fennel seeds in small bowl.
- Mash with rubber spatula until smooth and well blended.
- Season fennel butter to taste with salt and pepper.
- Sprinkle fish with salt and pepper.
- Place fish in 8x8-inch glass baking dish.
- Pour wine over.
- Bake opaque in center, basting occasionally with wine and juices in dish for about 15 minutes.
- Spread all of fennel butter over fish.
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RECIPE SUBMITTED BY
Ashley U
Bellingham, WA
I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.