Toffee dust infuses halibut fillets with intriguing flavor. A fragrant cumin scented cream sauce tops this tantalizing preparation.
2 pt. heavy cream
21⁄2 tbsp. cayenne
1⁄4 cup ground cumin
4 8-oz. toffee bars, or equivalent (without chocolate)
8 6-oz. halibut fillets
Olive oil, as needed
- In a saucepan over medium heat, combine cream, cayenne, and cumin. Reduce to approx. 3 cups. Reserve.
- In a food processor, grind toffee bars into a fine dust. Season with salt and pepper.
- Press both sides of halibut fillets with dust. In a pan over medium-high heat, quickly sear both sides of the fillets in oil. Finish fillets in a 400° F. oven for 5 min.
- Serve atop a pool of spicy cumin cream.