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 whole-grain mustard
  • 1/3 cup light brown sugar
  • 1/3 cup olive oil
  • 6 slices square (5 in. by 5 in.) deli-style dense pumpernickel bread, such as Wedemeyer brand
  • ½ cup crème fraîche
  • + 5 more ingredients
    • ¼ cup granulated sugar
    • ¼ cup chopped fresh dill
    • ¼ cup coarse sea salt
    • Dill sprigs
    • ¼ cup Dijon mustard

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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