Smoked Salmon Crust

  • 4 ounces of smoked salmon
  • 2 sticks of butter (room temperature)
  • 6 slices of white bread (crust removed)
  • 1 teaspoon of lemon juice
  • 1 dash of Tabasco
  • Salt and pepper to taste

Combine all ingredients in a Cuisinart. Puree until smooth. Place ingredients into a small bowl, lined with plastic wrap. Refrigerate until firm. Unmold onto a plate. Slice 1/8 inch thick when needed.

Chive Horseradish Crème Fraîche

  • 1/2 cup of crème fraîche
  • 1/8 cup of mayonnaise
  • 1 teaspoon prepared horseradish
  • 1 tablespoon of chopped fresh chives
  • 1 tablespoon of lemon juice
  • Salt and pepper to taste

Combine all ingredients in a bowl. Serve 1-2 tablespoons per fish.

Roasted Monterey Bay Halibut

  • Eight 6-ounce Monterey Bay halibut fillets, one inch thick
  • Flour – for dusting
  • Oil (such as canola) for sautéing


In batches, season fish with salt and pepper. Dust fillets in flour. Film a preheated saute pan with one tablespoon of oil. Saute fish 45 seconds per side. Remove and keep warm on a buttered cookie sheet pan. Cover the fillets with sliced butter. Place six inches from a preheated broiler. Cook approximately for 2 minutes (until crust is golden brown).

Lower heat and finish cooking for an additional 1-2 minutes. Check doneness by inserting fish with a small paring knife. Cook to medium or desired doneness.

Serves eight.

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