Halibut with Parsley Crust

http://www.jamesbeard.org/index.php?q=recipes/show/halibut_with_parsley_crust

Walter Pisano
Tulio
Seattle

This recipe comes from Beard House chef Walter Pisano of Tulio in Seattle.

Yield:

6 servings

Ingredients:

1/4 pound unsalted butter, softened
1 1/2 ounces foccacia
3/4 bunch Italian parsley, leaves only
Salt and pepper to taste
Olive oil, as needed
6 to 8 halibut fillets, 6 ounces each

Method:

In a food processor, purée the butter, foccacia, parsley, salt, and pepper. Keep the mixture at room temperature.

Preheat the broiler. Heat a 10- or 12-inch nonstick skillet over medium-high heat. Add enough olive oil just to coat the bottom of the pan. When the oil is hot, sear the halibut fillets. Remove the halibut to a sheet pan, cool, and top each fillet with one tablespoon of the butter mixture. Broil the fish to the desired doneness. Depending upon the thickness of the fillet, this should take approximately 5 minutes for medium-rare.