Add a steamed or roasted green vegetable, like the thin asparagus stalks seen here, for a complete meal.

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Dining Tip: Cornmeal-Crusted Halibut

A pared-down ingredient list yields crisp, tasty results

Jennifer Fiedler
Posted: October 1, 2012

Note: This recipe originally appeared in the "8 & 20" wine and food matchmaking column on WineSpectator.com.

• 1/2 cup mayonnaise
• 1 tablespoon capers, finely chopped
• 1 anchovy, finely chopped
• 1/4 cup finely chopped parsley
• 2 lemons
• 1 1/4 pound halibut (or other firm white fish) cut into 4 individual fillets
• 1/2 cup coarse ground cornmeal
• 1 tablespoon chopped chives (optional, for garnish)

1. Mix the mayonnaise, capers, anchovy and parsley with the juice from one lemon in a small bowl. Set aside.

2. Pour the cornmeal onto a plate. Season the halibut fillets with salt, then dredge both sides in cornmeal. Pat off the excess cornmeal.

3. Heat two tablespoons of cooking oil in a heavy-bottomed sauté pan (cast iron is ideal), then add the cornmeal-covered fillets. Cook until browned on one side, around 2 to 3 minutes, then flip and continue cooking until the fish is ready, another 2 to 3 minutes. Serve with the mayonnaise sauce and a wedge of lemon, garnished with chives if desired. Serves 4.