This is another dish that can be prepared very quickly for a great weeknight meal, or is impressive enough to wow dinner guests. Halibut can be hard to find and pricey; I have used cod and it works just as well. Extra dry vermouth can be used in place of the white wine also. Enjoy!
1 C. Panko bread crumbs
1/2 C. fresh chives, chopped
6 Halibut filets (1-in thick, skinless)
3 Tbsp. Dijon mustard
1/3 C. white wine
6 Tbsp. butter (divided)
1 orange (zest and juice)
3 garlic cloves in their skins, smashed
Salt and pepper to taste
Extra Virgin Olive oil
Mix the bread crumbs and chives together in a rimmed dish. Season with salt and pepper. Season the fish with salt. Spread Dijon mustard on the bottom (skin side) of each filet. Dredge the mustard-coated side in the bread crumb mixture.
Heat a large non-stick skillet over medium-high. Melt 3 tablespoons of butter along with 3 tablespoons of olive oil. Once smoking, add the halibut breaded side down. Cook for 2 to 3 minutes or until golden. Gently flip and cook on the second side for 1 to 2 minutes. Remove from pan, and keep warm.
Add the white wine and garlic and reduce by a third. Add the orange juice and zest and then add the remaining butter. Remove the garlic cloves and discard. Serve the filet breaded side up with a drizzle of butter sauce.
