Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
Pete and Barb have guests in town this week, including Barb's sister, Mariah, who, says Barb, has taken over the Marczyk home kitchen. Last night, she cooked a no-fuss halibut dish for the Marczyk clan, which Barb insists is "stupid-easy and good" -- and judging from the short list of ingredients, she's right. "Use the freshest fish you can find," advises Barb, who recommends pairing the halibut with a bright white wine like the Purato Catarratto pinot grigio, available at Marczyk Fine Wines for $9.99 a bottle.
Baked halibut with mustard bread crumbs Serves 6
3 pounds fresh halibut steaks 3 tablespoons Dijon mustard 1 stick unsalted butter, melted 2 cups panko bread crumbs, spread out on a plate Salt and pepper to taste. Fresh lemon wedges
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1. Preheat oven to 375. 2. Combine the mustard and butter in a shallow dish. Dredge the halibut steaks in the mixture, and then coat them with the bread crumbs. 3. Place the steaks on a baking sheet, sprinkle with salt and pepper, and bake for 20 minutes in the oven. 4. Serve with fresh lemon slices.