Pan Roasted Halibut With Lemon Mascarpone

• Lemon Mascarpone Sauce:
• 2oz (about 1/4 cup) Mascarpone Cheese
• 2 TBS Sour Cream
• 2 TBS Milk (skim or 1%)
• 3/4 tsp fresh thyme or 1/4 tsp dried thyme
• 1/2 tsp lemon zest
• 1 1/2 tsp fresh squeezed lemon juice
• salt & pepper
• 12 - 24 oz (2 or 4 servings) fresh Halibut Fillets - aproximately 1 to 1 1/2 inches thick
• 1 tsp butter
• 1 Tbsp olive oil
• 1/2 cup white wine or dry Vermouth
• Lemon Wedges and Parsley for garnish

1. Preheat oven to 425. Sprinkle halibut fillet with salt and pepper.
2. Heat 10 -12 inch oven proof skillet over medium high heat. Add olive oil and butter.
3. When bubbling, add Halibut filet(s). Cook 4 minutes. Using two spatulas, turn gently.
4. Pour wine or Vermouth over fish then spread Lemon/Mascarpone sauce over fish. Place pan in preheated oven and roast for 9 minutes.
5. Remove from oven and serve. Don't forget that handle is hot. Use hot pad and leave it draped over handle.

lemon mascarpone sauce, mascarpone cheese, sour cream, milk, thyme, lemon zest, fresh squeezed lemon juice, salt, butter, olive oil, white wine, lemon wedges

Taken from www.epicurious.com/recipes/member/views/pan-roasted-halibut-with-lemon-mascarpone-1201008 (may not work)