McCormick's Fish House and Bar

1659 Wazee St., Denver, CO 80202

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Fillet of Alaskan Halibut Nantua

Yields: 4 servings


4 5-ounce halibut fillets
1/2 C seasoned flour
4 T olive oil


1 qt milk
2 oz butter
2 oz flour
4 oz crawfish Tails
to taste salt, pepper and nutmeg


• Heat the oil in a large skillet.
• Season halibut fillets with salt and pepper.
• Dredge the fillets in the flour.
• Add the fillets to the hot oil and cook on each side until golden.
• Place the fillets on a plate with paper towels to drain the oil.
• Serve on plates and top with the sauce.


• Bring milk to a simmer in a 2-quart saucepan. Whisk it from time to time to prevent a skin from forming on its surface.
• In a second 2-quart saucepan, gently melt the butter and add the flour. Stir the butter and flour over medium heat for about 2 minutes, until the flour has a pleasant, toasty smell. Remove from the heat for about 30 seconds to cool slightly.
• Whisk the simmering milk into the roux. Return the sauce to the stove, and bring it back to a simmer while whisking.
• Once the sauce has returned to a slow simmer, turn down the heat and move the saucepan so that only one side is over the flame. Cook the sauce gently for 30 minutes to 1 hour, skimming off the skin that forms on its surface. Stir with a wooden spoon to prevent the sauce from scalding.
• When the starchy taste has been cooked out of the sauce, it can be seasoned and strained, depending on its final use. Add the chopped crawfish tails and a very small pinch of cayenne pepper.
• Makes 1 quart.

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