Thyme-Crusted Buttery Halibut with Parsley Sauce
When he can find them, Larry Stone makes this simple dish with halibut cheeks, an inexpensive part of the fish that's especially luscious. Pieces of fillet work well, too. Coating the fish in Wondra flour, which is very finely milled, gives it a crisp, buttery crust. More Fast Fish Recipes
The parsley sauce can be refrigerated overnight. Serve at room temperature.
The ideal wine match: the minerally Evening Land La Source Chardonnay from the Seven Springs Vineyard in Oregon. For an easier-to-find alternative, try another good Oregon Chardonnay.