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Granola Crusted Halibut with a Lemon Buerre Blanc

March 28, 2011

Sounds fancy, doesn’t it?

We’re fans of The Cottage in Wellesley.  They have killer fish tacos (hehe, that makes me laugh, I’m so immature), a nice wine list, and get this…fried avocado skins.  I couldn’t make that up if I tried!

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They also have a granola crusted mahi mahi, that everyone I know who has tried it seems to love.  So of course, we decided to try and recreate it at home. 

It could have been a disaster.  Whole Foods didn’t have mahi.  Weird.  So we figured a basic white fish would work just fine…halibut, just for the “hal-o-bit” (get it, hell of it.  No?).  BTW, halibut is not cheap.  Our bad!

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Anyway, here’s what you need:

  • mahi mahi, halibut, tilapia, or another white fish
  • flour
  • salt
  • pepper
  • buttermilk
  • granola

Notice there are no measurements.  There don’t really need to be for this.  It’s a recipe that you can use to make one piece of fish, or several.

First mix flour, salt and pepper together and coat the fish in this mixture.

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Next, dip the fish in buttermilk.  You could also use something like egg whites instead.

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Finally, coat the fish with granola.  Easy, right?

We wanted a very basic granola-not too much fruit or flavorings, so we went with Bear Naked Original.  It’s just oats, raisins, a few nuts (I think), and some basic flavoring.  Simple.

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We let the fish sit for a few minutes before cooking, just so it could absorb the flavor.

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Aaron helped us too!  Before you go calling DSS, while he was on the counter, he was TOTALLY SAFE.  Solomon and I both had hawk eyes on him.  These baby seats were recalled awhile ago because people were using them wrong-leaving babies on counters unattended.  We don’t roll that way!

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After a quick outfit change (notice the drool), Aaron had an appetizer…an ice pop for his pour, achy gums!  He’s just delicious.

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Once we stopped admiring Aaron, I also got to work making the beurre blanc.  A beurre blanc is traditionally made of a wine, vinegar and shallot reduction into which chunks of cold butter are whisked until the sauce is thick and smooth.  I didn’t have shallots on hand, so I found a great shortcut recipe by Robert Irvine.

Combine 1 cup heavy cream, 1/2 cup dry white wine and the juice of 4 lemons into a quart saucepan and let it simmer on medium heat until it’s reduced in half.  That’s it.  We used a Sauvignon Blanc from South Africa that we discovered a few years ago at the Epcot Food and Wine Festival.  Plus, it was perfect with the fish!

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So while Aaron was being cute, and the beurre blanc was simmering away, we sprayed a frying pan with some nonstick spray, and pan fried each side of the fish for about 4 minutes.  While I think this might have worked with a thinner fish, it didn’t cook the fish through.

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It did however create a nice crust so we could finish it off by baking.  We put the fish into a glass dish and baked for about 8 more minutes in a 350* oven.

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With a little beurre blanc on top, this tasted pretty damn close to the fish at The Cottage!  It would have been better with a thinner fish, since it would have taken more of the flavor but overall can’t complain!

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I love making restaurant foods at home when I can.  It’s always fun to try and recreate a recipe, plus a lot cheaper (and no worries about a babysitter or trying to entertain a 5 month old)!  This was definitely a winner.  Let me know how you like it!

Do you like to recreate restaurant recipes at home?  Any failures or successes?

Don’t forget about my “Welcome to my blog” Trader Joe’s giveaway!  SPREAD THE WORD PLEASE!

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4 Comments leave one →
  1. March 28, 2011 6:58 pm

    i loooooove doing restaurant rip-off recipes at home! however, i’ve never done anything as involved as that halibut project you undertook! yum!

  2. March 29, 2011 7:00 pm

    looks delicious! love the new blog 🙂

  3. March 29, 2011 7:47 pm

    Looks delicious! You may convert me to enoy cooking after all. . .

  4. Freddi Faye permalink
    May 19, 2011 9:45 pm

    Very impressive. How do you figure out how to make it?

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