A delicious very easy-to-make dish, Halibut Steaks with Lemon and Chive Butter makes an excellent light lunch or dinner, served with green salad or creamed spinach.
1 egg, lightly beaten with
1 tablespoons milk
2 oz. dry breadcrumbs
4 halibut steaks
2 oz. butter
6 oz. Beurre au Citron
1 tablespoon very finely chopped fresh chives
First, make the lemon and chive butter. In a small mixing bowl, combine the beurre au citron and chives with a wooden spoon, beating until the butter is smooth and evenly coloured. Place the butter in a small serving bowl and place it in the refrigerator to chill for 30 minutes.
Meanwhile, prepare the halibut steaks. Place the egg and milk mixture in one plate and the breadcrumbs in another. Dip the halibut steaks first in the egg mixture and then in the breadcrumbs, coating the fish thoroughly on both sides and shaking off any excess crumbs. Set aside.
In a large, heavy frying-pan, melt the butter over moderate heat. When the foam subsides, add the fish steaks and fry them for 8 minutes. Turn the steaks over and fry them for a further 8 minutes, or until they are lightly browned and flake easily when tested with a fork.
Remove the fish steaks from the pan and drain them well on kitchen paper towels. Arrange the fish in a warmed serving dish and serve immediately, with the butter in a separate dish.