Whole-Grain Mustard-Crusted Halibut with Citrus Butter Sauce

Makes 4 servings

Citrus butter sauce (See recipe below)

1/2 cup whole-grain mustard

1 tablespoon Dijon mustard

2 tablespoons dry white wine

1 medium clove garlic, peeled and very finely minced or pressed

1 pound halibut fillet

1. Prepare the sauce and set aside.

2. Stir together the whole-grain and Dijon mustards, wine and garlic. Place the halibut in a foil-lined baking dish and spoon the mustard mixture on top. Roast in a preheated 450-degree oven 12 minutes per inch of thickness, or until cooked through.

3. Spoon the citrus-butter sauce over the halibut and serve.

Adapted from "The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs" by Kim Severson with Glenn Denkler.

Citrus Butter Sauce
Makes about 1 1/2 cups

2 cups dry white wine

Finely grated zest of 1 orange

Finely grated zest of 1 lemon

Finely grated zest of 1lime

1/4 teaspoon salt

2 tablespoons whipping cream

1 stick cold, unsalted butter, cut into 1-inch pieces

1. Bring the wine to a boil in a medium saucepan. Cook at a low boil 5 minutes. Add the citrus zests and continue cooking at a low boil about 5 minutes, or until reduced by about half. Add the whipping cream, reduce the heat and simmer 5 minutes. Stir in the salt. (You can set aside for about 30 minutes.)

2. Reheat the sauce base over medium-low heat. When hot, add the butter a piece at a time, whisking until melted. The sauce should be lightly thickened when all of the butter has been added.

Adapted from "The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs" by Kim Severson with Glenn Denkler.