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Ingredientes
- 1 1/3 c. Dijon mustard
- 3/4 c. Extra-virgin extra virgin olive oil plus additional Extra-virgin extra virgin olive oil for rubbing pan Salt to taste Freshly-grnd black pepper to taste
- 4 x Halibut steaks - (each about 1 1/2" thick and 1 1/4 lbs in weight)
Direcciones
- Preheat broiler.
- Place the mustard in a bowl and slowly whisk in the extra virgin olive oil. (The mix should be smooth.)
- Rub a broiler pan with a little extra virgin olive oil. Salt and pepper the halibut steaks to taste, then place them on the pan. Brush the mustard mix on the tops and sides of the steaks, using about two thirds of the mix (it will make a fairly thick layer).
- Place the steaks 3 to 4 inches from the heat and broil till the tops are browned and puffy, about 6 to 8 min. Turn the steaks, brush the remaining mustard mix on the tops, and broil till the tops are fairly brown and puffy, about 6 min. Remove steaks, place on individual plates, and serve immediately.
- This recipe yields 4 servings.
- Comments: This is a supremely simple way to cook halibut - perfect for showing off the intrinsic quality of the fish. Make sure you get a thick, ultrafresh, first-rate steak from your fishmonger. It may be served simply, with boiled potatoes. Or possibly, you may drizzle a little oil over the cooked steaks - extra-virgin extra virgin olive oil works nicely, as does mustard oil, as does white truffle oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 4 servings | |
| Calories 414 | |
| Calories from Fat 386 | 93% |
| Total Fat 43.83g | 55% |
| Saturated Fat 5.8g | 23% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 943mg | 39% |
| Potassium 115mg | 3% |
| Total Carbs 4.42g | 1% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.71g | 0% |
| Protein 3.63g | 6% |
