Shrimp Crusted Halibut (or Cod, if you prefer)

Over Mother’s Day weekend my parents came to keep me company, which was lovely.  We visited with friends, tried a great new restaurant, went to Eastern Market (more about that later!) and cooked together.  What a better way to spend Mother’s Day with my Mum than a trip to Eastern Market and cooking together, I can’t think of anything better!  We made this delicious fish dish one night and really enjoyed it.

You will need:
Four 6 oz. halibut fillets (or if you want a lower price option, use cod like we did)
salt & pepper
Shrimp Mousse (see below)
1/2 tablespoon canola oil

For the Mousse:
8 oz shrimp, medium size, peeled and deveined
1 egg
1/2 stick cold unsalted butter cut into 1/8 inch pieces
1 tablespoon truffle oil
2 teaspoons salt
1/2 teaspoon white pepper

In a food processor, blend the shrimp and egg until almost smooth.  Add the butter, truffle oil, salt & pepper and pulse until butter is incorporated, but small pieces are still visible.
*You can make the mousse up to 2 days in advance

Preheat the oven to 400° and season the fish fillets with salt and pepper.  Spread a 1/3 inch layer of shrimp mousse on one side of the fillets.

In a large skillet, heat the canola oil.  Add the fish, mousse side down and cook until lightly browned, about 2 minutes.  Turn the fillets and transfer the skillet to the oven and roast the fish for about 8 minutes or until just cooked through.  A little hint I learned from my mom to know when fish is done: Stick a skinny metal skewer into the center of the fish fillet and then touch it to your lip.  If the skewer is warm to the touch, then the fish is done!

Note: If you have mousse left over you can shape them into patties and cook them for approximately 2-3 minutes per side.  They are yummy the next day for lunch!

We served the shrimp crusted cod with roasted asparagus and fresh tomatoes…yum.  Oh, and also, we garnished the veggies with a delicious truffle salt to kick up the flavor and compliment the flavor in the fish!

Serves 4
Recipe by Ming Tsai

Happy Mother's Day!

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