Halibut with Coarse Mustard and Rosemary Sauce · Faith Middleton's Food Schmooze

Name: Halibut with Coarse Mustard and Rosemary Sauce · Faith Middleton's Food Schmooze
Ingredients: 1 1-1/2 pounds (450 to 675 g) halibut fillets; 2 to 3 tablespoons all-purpose or rice flour, (for dredging (optional)); Salt and finely ground black or white pepper; 2 tablespoons (about) neutral oil or clarified butter; 1/3 cup dry white wine (such as Sauvignon Blanc or Pinot Gris, or extra-dry vermouth); 1 tablespoon whole-grain mustard; 2 teaspoons dijon mustard; 2 teaspoons prepared horseradish; 1 teaspoon finely chopped fresh rosemary; 2 to 3 tablespoons cold unsalted butter (cut into pats or small cubes (or substitute olive oil)); lemon wedges (for garnish)

foodschmooze.org

Although halibut is a relatively mild fish, the firm texture makes it hearty enough to stand up to bold sauces.

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Ingredients

1 1-1/2 pounds (450 to 675 g) halibut fillets
2 to 3 tablespoons all-purpose or rice flour, (for dredging (optional))
Salt and finely ground black or white pepper
2 tablespoons (about) neutral oil or clarified butter
1/3 cup dry white wine (such as Sauvignon Blanc or Pinot Gris, or extra-dry vermouth)
1 tablespoon whole-grain mustard
2 teaspoons dijon mustard
2 teaspoons prepared horseradish
1 teaspoon finely chopped fresh rosemary
2 to 3 tablespoons cold unsalted butter (cut into pats or small cubes (or substitute olive oil))
lemon wedges (for garnish)