Black Pepper Crusted Halibut With Brie Mashed Potatoes

Recipe Ingredients

4		Halibut fillet pieces - (6 to 8 oz ea)
2 tablespoons	30ml	Canola oil
1 cup	237ml	Dry white wine
		Crust
1 cup	146g / 5.1oz	Japanese-style (panko) dry breadcrumbs
1 tablespoon	15ml	Fresh thyme leaves
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Fresh ground black pepper
1 teaspoon	5ml	Grated lemon zest
1/4 cup	59ml	Extra-virgin olive oil
		Potatoes
4		Yukon gold potatoes (abt 2 1/2 lbs) - peeled, and (large)
		Cut into 3/4" dice
6 oz	170g	Brie with rind - cut in 1/2" cubes
		Salt - to taste
		Freshly-ground black pepper - to taste
		Vinaigertte
2 cups	80g / 2.8oz	Loosely-packed fresh mint leaves
1 cup	237ml	Fish stock or clam nectar
1/4 cup	23g / 0.8oz	Almonds - sliced and toasted
1		Jalapeño chile - roasted, peeled,
		And seeded
1 tablespoon	15ml	Minced garlic
		Juice of 2 limes
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place the diced potatoes in a medium saucepan and cover with lightly salted water. Bring to a simmer over medium heat and cook until tender, 20 to 30 minutes. Drain the potatoes thoroughly and transfer to a mixing bowl. Mash the potatoes with a stiff whisk or potato masher, adding the brie. Season to taste with salt and pepper and beat until smooth. Cover and hold in a warm place until ready to serve.

In a blender or food processor, puree together the mint leaves, fish stock, almonds, jalapeño and garlic. Season to taste with lime juice, salt and pepper. (The sauce should have the consistency of heavy cream; adjust the consistency with water if necessary.) This may be made ahead and refrigerated until just before serving.

Combine the breadcrumbs, thyme, garlic, black pepper and lemon zest in a small bowl; season lightly with salt. Preheat the oven to 425 degrees. Heat a nonstick skillet over medium-high heat and add the canola oil. Season the halibut pieces with salt and pepper. When the oil just begins to smoke, add the halibut pieces and sear to a golden brown, 3 to 4 minutes.

Transfer the halibut to a pie tin or baking dish, seared-side up. Drizzle with the white wine and sprinkle liberally with the seasoned breadcrumb mixture. Bake in the oven unitl the crust is browned and the fish reaches the desired doneness, 5 to 7 minutes.

Drizzle some of the mint sauce on individual plates and top with the halibut. Spoon the brie mashed potatoes alongside, and garnish with fresh mint and lime.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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