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

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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