Wine-Baked Halibut Steaks With Mustard-Fennel Butter

• 2 teaspoons fennel seeds
• 6 tablespoons unsalted butter, room temp
• 14 cup chopped fresh parsley
• 3 tablespoons Dijon mustard
• 4 (8 ounce) halibut steaks
• 1 cup dry white wine

1. Position rack in middle of oven and preheat to 400.
2. Toast fennel seeds in heavy small skillet over medium heat until fragrant, stirring occasionally, about 5 minutes.
3. Remove from skillet; cool.
4. Finely chop fennel seeds.
5. Combine butter, parsley, mustard and fennel seeds in small bowl.
6. Mash with rubber spatula until smooth and well blended.
7. Season fennel butter to taste with salt and pepper.
8. Sprinkle fish with salt and pepper.
9. Place fish in 8x8-inch glass baking dish.
10. Pour wine over.
11. Bake opaque in center, basting occasionally with wine and juices in dish for about 15 minutes.
12. Spread all of fennel butter over fish.

fennel seeds, unsalted butter, parsley, mustard, white wine

Taken from www.food.com/recipe/wine-baked-halibut-steaks-with-mustard-fennel-butter-11309 (may not work)