Halibut with Mustard-Nut Crust

• 4 1/2 tablespoons butter, softened
• 1/4 cup grainy mustard, like moutarde de Meaux
• 1/2 cup shelled, skinned, and toasted finely ground or minced hazelnuts
• Four 6- to 8-ounce bone-in halibut or other fish steaks, or 2 larger steaks, each at least 1 inch thick
• Salt and cayenne pepper
• 6 sprigs thyme
• 1 1/2 cups dry white wine
• 1/2 cup small black olives, such as Nicoise, with pits

1. Cream 3 tablespoons of the butter with the mustard and hazelnuts in a small bowl.
2. Season the fish with salt and cayenne pepper and spread the butter mixture all over one side of each steak.
3. Refrigerate for 1 hour if time allows.
4. Preheat the oven to 500F.
5. Spread the remaining 1 1/2 tablespoons butter in a shallow baking pan that will hold the fish without crowding.
6. Place the fish in the pan, then top it with a couple of thyme sprigs.
7. Pour the wine around the fish and scatter the olives around; strip the leaves from 4 sprigs of thyme and scatter them around as well.
8. Bring to a boil on top of the stove, then transfer to the oven and cook for 10 to 12 minutes, undisturbed, until the fish is just about done; it should be firm and just about opaque nearly all the way through.
9. Turn on the broiler and place the fish about 3 inches from the heat source.
10. Broil for a minute or two, or until the crust is bubbly and light brown.
11. Serve.

butter, grainy mustard, ground, fish, salt, thyme, white wine, black olives

Taken from www.cookstr.com/recipes/halibut-with-mustard-nut-crust (may not work)