Ingredients
- Stuffing: endend
- 4 oz. 4 oz. Alaska King or Snow Crab meat endend
- 2 oz. 2 oz. brie cheese, cut in small dices (rind as well) endend
- 1 teaspoon 1 teaspoon finely diced shallot endend
- 1 Tablespoon 1 Tablespoon minced garlic endend
- 1 Tablespoon 1 Tablespoon finely diced red pepper endend
- 1 Tablespoon 1 Tablespoon finely diced yellow pepper endend
- 1 teaspoon 1 teaspoon fresh chopped tarragon endend
- Salt and Fresh ground pepper, to taste endend
Servings:
Units:
Instructions
- Heat oven to 375F. 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 on top of the fish.
- Place stuffed fish on a spray-coated baking sheet. Bake for 8 to 10 minutes, just until cooked through. Serve fish immediately with buerre
- blanc sauce spooned over the top.
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