Talk of the Town

Lump Crab Crusted Alaskan Halibut with Mirin-Wasabi Glaze and Beurre Blanc

Wasabi Mirin Glaze

Wasabi Powder- 1 cup

Mirin- to taste

Crab Crust

Lump Blue Crab Meat - 1 Cup

Unsalted Butter, Room Temperature – 1 Cup

Panko Breadcrumbs - ¼ Cup

Red Bell Pepper, Small Dice - ½ Medium

White Pepper - To Taste

Kosher Salt - To Taste

Lemon Juice - To Taste

Crab Salad

Lump Blue Crab Meat - 1 Cup

Bay Shrimp - ¾ Cup

Tomatoes, Diced - ¼ Cup

Parsley, Chopped- 2 Teaspoons

Extra Virgin Olive Oil- 2 Tablespoons

Kosher Salt - To Taste

Ground Black Pepper-  to taste

Technique:

1. Place butter in mixing bowl and bring to room temperature.
2. Add remaining ingredients and blend thoroughly.
3. Roll between parchment sheets ¼ in. thick.

Execution:

1. Lightly glaze fish with Wasabi-Mirin Glaze.
2. Place crust on fish to perfectly fit filet.
3. Bake in oven at 400 degrees until done.
4. Serve with White Wine Beurre Blanc and garnish with Crab Salad.