Dill-Cured Halibut with Mustard Sauce

Dill-Cured Halibut with Mustard Sauce
Photo by Lisa Romerein


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

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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