Halibut with mustard-nut crust

With the addition of a rich, nutty crust and the step of finishing the fish under the broiler, braised fish becomes a simple luxury. The butter in the crust melts into the fish as it cooks, making it extra-moist. Refrigerate the fish once you’ve spread the crust mixture on top. Chilling will help the crust brown before it slides off. This dish is a star, so accompany it simply, perhaps with no more than bread and salad.