Black Pepper Crusted Halibut With Brie Mashed Potatoes

Directions

1. Place the diced potatoes in a medium saucepan and cover with lightly salted water. Bring to a simmer over medium heat and cook till tender, 20 to 30 min. Drain the potatoes thoroughly and transfer to a mixing bowl. Mash the potatoes with a stiff whisk or possibly potato masher, adding the brie. Season to taste with salt and pepper and beat till smooth. Cover and hold in a hot place till ready to serve.
2. In a blender or possibly food processor, puree together the mint leaves, fish stock, almonds, jalapeno and garlic. Season to taste with lime juice, salt and pepper. (The sauce should have the consistency of heavy cream; adjust the consistency with water if necessary.) This may be made ahead and refrigerated till just before serving.
3. Combine the breadcrumbs, thyme, garlic, black pepper and lemon zest in a small bowl; season lightly with salt. Preheat the oven to 425 degrees. Heat a nonstick skillet over medium-high heat and add in the canola oil. Season the halibut pcs with salt and pepper. When the oil just begins to smoke, add in the halibut pcs and sear to a golden, 3 to 4 min.
4. Transfer the halibut to a pie tin or possibly baking dish, seared-side up. Drizzle with the white wine and sprinkle liberally with the seasoned breadcrumb mix. Bake in the oven unitl the crust is browned and the fish reaches the desired doneness, 5 to 7 min.
5. Drizzle some of the mint sauce on individual plates and top with the halibut. Spoon the brie mashed potatoes alongside, and garnish with fresh mint and lime.
6. This recipe yields 4 servings.
7. Comments: Japanese style (or possibly panko) breadcrumbs have a coarser texture and more crunch than regular breadcrumbs; they are available in Asian markets or possibly the specialty section of some grocery stores. Fine breadcrumbs make a heavier crust; or possibly make fresh breadcrumbs in a processor (lightly toast first).