Oven-Roasted Stuffed Alaska Halibut

Recipe courtesy of Chef Naomi Everett

Photo courtesy of Alaska Seafood

Serves 4

Stuffing:
4 oz Alaska King or Snow Crab meat
2 oz brie cheese, cut in small dices (rind as well)
1 tsp finely diced shallot
1 Tbs minced garlic
1 Tbs finely diced red pepper
1 Tbs finely diced yellow pepper
1 tsp fresh chopped tarragon
Salt and fresh ground pepper, to taste

Buerre Blanc:
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/2 small shallot, minced
1/2 lb butter, cubed, at room temperature
Salt, to taste

Halibut:
4 (6 oz each) Alaska Halibut fillets
2 Tbs finely chopped fresh herbs (Italian parsley, chives, dill)
Salt and fresh ground pepper, to taste

Directions

Heat oven to 375 degrees. Combine all ingredients for stuffing well, by hand, in a small bowl. Refrigerate until needed.

In a saucepan, combine white wine, lemon juice and shallots. Simmer until reduced by three-quarters. Turn down heat to low, then gently whisk in butter, a few pieces at a time, until thickened and sauce coats the back of a spoon. Remove sauce from heat; season with salt. Keep in a warm place until ready to serve, stirring occasionally to keep sauce smooth.

Season both sides of halibut fillets with salt and pepper. Generously sprinkle the chopped herbs on the top-side. Cut a small pocket about 1/2-inch to 1-inch deep, into the top of each halibut, being careful not to cut all the way through the fish. Gently stuff each piece of halibut with 1/4 of the crab mixture, leaving some on top of the fish.

Place stuffed fish on a spray-coated baking sheet. Bake for 8 to 10 minutes, just until cooked through. (To avoid overcooking, fish should be cooked to an internal temperature of 140 degrees.) Serve fish immediately with buerre blanc sauce spooned over the top.