Recipe: Halibut with Dungeness Crab Butter

Chef Wayne Sych of Joe Fortes Seafood & Chophouse serves up some halibut with Dungeness crab butter.

Serves 4

Ingredients

2 tbsp vegetable oil
1½ lbs boneless, skinless halibut filet
4 oz Dungeness crab meat, picked to ensure no shells
½ cup white wine
½ cup heavy cream (whipping cream)
¼ lb unsalted butter, cubed, room temperature
3 tbsp leeks, white part only, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tsp fresh lemon juice
Salt to taste

Method

Place leeks and white wine in a saucepan over medium heat, let simmer until reduced by half, add cream and reduce by half again. Place crab meat into reduction to warm slightly 30-40 seconds. Remove from heat and stir in butter one cube at a time until all the butter is incorporated. Add parsley, dill and fresh lemon juice, season with salt. Sauce cannot be warmed up so it needs to be served soon after prepared.

While sauce is reducing, heat vegetable oil in non-stick pan until hot. Season halibut filets with salt, place in hot pan and sear 4-5 minutes per side or until cooked and golden brown.

Remove from pan and place on serving platter spoon sauce over top. Sprinkle with more parsley if desired.

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