Halibut with Mustard-Nut Crust

1. 1

   Cream 3 tablespoons of the butter with the mustard and hazelnuts in a small bowl.

2. 2

   Season the fish with salt and cayenne pepper and spread the butter mixture all over one side of each steak.

3. 3

   Refrigerate for 1 hour if time allows.

4. 4

   Preheat the oven to 500F.

5. 5

   Spread the remaining 1 1/2 tablespoons butter in a shallow baking pan that will hold the fish without crowding.

6. 6

   Place the fish in the pan, then top it with a couple of thyme sprigs.

7. 7

   Pour the wine around the fish and scatter the olives around; strip the leaves from 4 sprigs of thyme and scatter them around as well.

8. 8

   Bring to a boil on top of the stove, then transfer to the oven and cook for 10 to 12 minutes, undisturbed, until the fish is just about done; it should be firm and just about opaque nearly all the way through.

9. 9

   Turn on the broiler and place the fish about 3 inches from the heat source.

10. 10

    Broil for a minute or two, or until the crust is bubbly and light brown.

11. 11

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.