Halibut with Green Tomato and Mustard Sauce

Dogwood Executive Chef Sarah Steffan is showcasing halibut in a smooth tomato and mustard sauce. A simple fish preparation paired with layers of flavorin the sauce creates a delicious and satisfying meal you’ll want to enjoy again and again.

Halibut with Green Tomato and Mustard Sauce

2 - 6 ounce portions of fresh halibut
Season halibut with salt and wrap in a clean dish towel for 10 minutes. Allow fish to come to room temperature before cooking.

Tomato and Mustard Sauce
2 medium green tomatoes, sliced paper thin on a Japanese mandolin
12 cleaned mussels
1 cup white wine
1/4 cup butter
2 Tbsp whole grain mustard
1 Tbsp minced garlic
3 Tbsp chopped herbs- parsley, chives, tarragon
1 lemon
Salt, pepper and good quality canola oil

In a medium pot with a lid, add white wine and mussels. Once the mussels have opened, remove them from the shell and separate mussels from the liquid.The mussel "liqueur" will be the base for your green tomato sauce. Reheat until the liquid is at a low simmer. Add butter, mustard, garlic and shaved greentomatoes. Finish with a dash of lemon juice, chopped herbs and season to taste.