Dungeness Crab and Brie Cheese Stuffed Halibut

(Serves 6)

Ingredients

60 g (2 oz)	Leeks, cleaned, julienne
30 g (1 oz)	Butter
125 mL (1/2 cup)	35% cream
90 g (3 oz)	Dungeness crab, fresh, or frozen, chopped finely
75 g (2.5 oz)	Brie cheese, rind removed
To taste	McCormick Gourmet Collection™ Kosher Salt
To taste	McCormick Gourmet Collection™ Ground Black Pepper
6 - 180g (6oz)	Halibut, skin and bones removed
To taste	Salt and pepper
60 mL (¼ cup)	Grape seed oil

Method

Preheat an electric skillet to 175ºC (350ºF).
Preheat a toaster oven to 135ºC (275ºF).
In the preheated skillet, sweat off the leek in the butter until tender.
Add the cream and reduce by 2/3.
Add the crab and Brie cheese to cream and season with salt and pepper to taste. Remove from skillet and refrigerate for two hours, or until well chilled.
Using a sharp knife, make a pocket on the side of the fillets, by making an incision on one side without puncturing the other.
Place the chilled crab filling in a piping bag and pipe the pockets of the fish with crab filling.
Clean and preheat skillet once more to 200ºC (400ºF).
Season stuffed fish with salt and pepper on both sides. Add oil to hot skillet and sear top side only.
Place seared fish on a toaster tray to finish cooking, 5-7 minutes.