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Halibut: Anthony's Alder Planked Halibut

Source of Recipe


Adapted from Anthony's Restaurant






List of Ingredients



• 2 pounds halibut
  
• 4 to 6 Tbsp olive oil
  
• 1 dash hickory salt or Salish alder-smoked salt (or plain sea salt)
  
• Beurre Blanc (recipe follows)
  
• 2 alder planks, 6 x 10 inches each
  
• Diced red peppers and chopped parsley, for garnish
  






Instructions



1. Rub planks lightly with oil. Preheat planks in 400° F oven.
   
   
2. Cut halibut into 4 to 6 even pieces and rub each with olive oil and salt. Place fillets on planks, skin-side down. Bake at 400° until the internal temperature of the fish reaches 140° F, about 12 minutes.
   
   
3. Remove fillets and place on plates. Drizzle beurre blanc sauce on each piece. Garnish with red peppers and parsley. Serve with your choice of side dishes.
   
   Serves 4 to 6
   
   ............
   
   ANTHONY'S BEURRE BLANC SAUCE
   
   • 1-1/2 Tbsp finely minced shallots
   • 1/4 tsp freshly squeezed lemon juice
   • 3 Tbsp white wine
   • 2 Tbsp whipping cream
   • 2 sticks unsalted butter, at room temperature
   • 1/8 tsp kosher salt
   
   Combine shallots, lemon juice, and white wine in a pan and let simmer until reduced by half. Strain.
   
   Return liquid to pan and add cream. Working on and off the heat, add the butter in small pieces and whisk to form an emulsion. Keep warm until ready to use.
   
   Makes about 1 cup.