2 ounces brie cheese, cut in small dices (including rind)
1 teaspoon finely diced shallot
1 tablespoon minced garlic
1 tablespoon finely diced red pepper
1 tablespoon finely diced yellow pepper
1 teaspoon fresh chopped tarragon
Salt and fresh ground pepper, to taste
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/2 small shallot, minced
1/2 pound butter, cubed, at room temperature
2 tablespoons finely chopped fresh herbs (Italian parsley, chives, dill)
1. Heat oven to 375°F.
2. Make stuffing: Combine crab, brie, 1 teaspoon diced shallot, garlic, peppers, tarragon and salt and pepper to taste in a small bowl. Refrigerate until needed.
3. In a saucepan, combine white wine, lemon juice and shallots. Simmer until reduced by three-quarters. Turn down heat to low, then gently whisk in butter, a few pieces at a time, until thickened and sauce coats the back of a spoon. Remove sauce from heat; season with salt. Keep in a warm place until ready to serve, stirring occasionally to keep sauce smooth.
4. Season both sides of halibut fillets with salt and pepper. Generously sprinkle the chopped herbs on the top-side. Cut a small pocket about 1/2-inch to 1-inch deep, into the top of each halibut, being careful not to cut all the way through the fish. Gently stuff each piece of halibut with 1/4 of the crab mixture, leaving some on top of the fish.
5. Place stuffed fish on a spray-coated baking sheet. Bake for 8 to 10 minutes, just until cooked through. Serve fish immediately with buerre blanc sauce spooned over the top.