Dill-Cured Halibut with Mustard Sauce

Dill-Cured Halibut with Mustard Sauce
Photo by Lisa Romerein


  • ¼ cup chopped fresh dill
  • ¼ cup Dijon mustard
  • ¼ cup coarse sea salt
  • 1/3 cup light brown sugar
  • 6 slices square (5 in. by 5 in.) deli-style dense pumpernickel bread, such as Wedemeyer brand
  • ¼ cup whole-grain mustard
  • 1/3 cup olive oil
  • + 5 more ingredients
    • Dill sprigs
    • ½ cup crème fraîche
    • ¼ cup granulated sugar
    • ¼ teaspoon freshly ground black pepper
    • 2 skin-on halibut fillets (8 oz. each), center cut (1/2- to 3/4-in. thick)

1. In a small bowl, stir together olive oil, dill, salt, sugar, and pepper. Trim fillets to the same size and thickness. Line an 8- by 8-in. baking dish with plastic wrap and lay one fillet, skin side down, on bottom. Cover with dill mixture and top with second fillet, skin side up. Cover fillets...

View full recipe at My Recipes


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