Halibut is such a delicate fish that it can easily dry out in a hot oven. The crust helps seal in the natural juices and adds a sweet nuttiness to this nutritious, low-fat, mild-flavored fish.

SERVINGS

Serves 4

INGREDIENTS

1 cup pitted dates

1/3 cup butter

3 tablespoons fine bread crumbs or panko

4 (8-ounce) halibut fillets

Salt

PREPARATION

1.    To prepare the date paste, mash the pitted dates in a food processor or heat them in a saucepan with a little water until they soften and then mash.

2.    Preheat the oven to 450°F. In a medium bowl, beat together the butter and date paste; fold in the bread crumbs. Season the halibut pieces with a small pinch of salt and cover the tops with the date mixture. Bake for 10 to 15 minutes, until the fish is opaque all the way through but still juicy, watching that the top coating doesn’t blacken or burn. (To prevent this, you can cover the fish with a tent of aluminum foil, removing it for the last 5 minutes.)