A Global Culinary Remix Series

Featuring—Food Host:

Lisa Russell, Mr. Frank’s Kitchen

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As the Founder and CEO of Mr. Frank’s Kitchen, Lisa brings over 25 years of senior-level experience in the food and beverage industry, along with two decades as a successful entrepreneur. But beyond the titles, Lisa is a true creative force—a chef, product innovator, and visionary who’s passionate about food with purpose.

Lisa’s culinary journey began in the hustle of ski town kitchens in Vermont, where she worked as both a chef and bartender. By the age of 21, she was managing multiple fine dining restaurants, including the renowned Rockefellers in Virginia Beach and the Tuscan Oven chain in the New York metro area. Lisa later discovered her passion for clean eating and nutrition—ultimately launching Better Body Consulting, a wellness company she ran for over 15 years.

That same passion for nourishing the body and soul led Lisa to create Mr. Frank’s Kitchen—a brand rooted in bold Mediterranean flavors, clean ingredients, and a heartfelt mission. As the company’s Creative Director, she leads product development and drives the strategic vision, positioning Mr. Frank’s as a name synonymous with quality and customer excellence.

Outside of the kitchen, Lisa is a proud mom, an outdoor enthusiast, motorcycle adventurer, and animal lover. She’s also a humanitarian at heart, deeply inspired by the work of Chef José Andrés and World Central Kitchen. Her dream? To one day donate Mr. Frank’s seasonings to communities in crisis and make a true difference in the world—because for Lisa, success is measured not by the bank, but by the ability to give back.

We’re honored to share her story and feature her flavorful Mediterranean Halibut with Lemon Butter & White Wine Beurre Blanc remix. With every dish, Lisa reminds us that food is more than sustenance—it’s connection, culture, and care.

Lisa Postl Russell

Founder & CEO, Mr. Frank’s Kitchen
Bellingham, WA USA

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Prepared By:

Lisa Russell, Mr. Frank’s Kitchen

Get ready to turn up the flavor with this Remix! We’re diving into bold Mediterranean vibes with a dish that’s elegant, elevated, and absolutely unforgettable: Mr. Frank’s Mediterranean Halibut Fillet topped with a velvety Lemon Butter & White Wine Beurre Blanc and finished with golden toasted pine nuts.

This remix is a perfect balance of bright citrus, rich buttery notes, and savory spices thanks to Mr. Frank’s signature Mediterranean Seasoning. Whether you’re hosting dinner guests or treating yourself to a five-star meal at home, this recipe delivers big flavor with simple, clean ingredients.

Serve it with grilled seasonal veggies and a side of saffron couscous—and don’t forget a crisp glass of Sauvignon Blanc to bring it all together. Let’s get cooking!

Prep Time: 15 minutes

Cook Time: 25 mins

Serves: 2

Halibut with Lemon Butter
& White Wine Beurre Blanc

Recipe Contributor: Lisa Russell, Mr. Frank’s Kitchen

Ingredients:

For the Beurre Blanc Sauce:

  • 1 stick butter, cubed, at room temp
  • zest and juice of 1 small lemon
  • 2 tbsps dry white wine
  • 1-2 tbsps dry white wine vinegar
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • Mr. Frank’s Mediterranean Seasoning
  • ¼ cup heavy cream
  • Salt & pepper to taste

For the Halibut:

  • ¼ stick of butter
  • 2 tbsps extra virgin olive oil
  • Mr. Frank’s Mediterranean Seasoning
  • ¼ cup pine nuts

Directions:

Toast the Pine Nuts

  1. In a small pan toast the pine nuts over low heat until they are a golden color. Set aside.

Prepare the Beurre Blanc Sauce

  1. In a small pot add 1 cube of butter, the lemon juice, white wine, white wine vinegar, garlic, shallots, and lemon zest and cook over medium low heat until reduced.
  2. Add the heavy cream, then add remaining cubes of butter – a cube at a time and whisking constantly as it cooks down. It will thicken as it cooks, but a Beurre Blanc is an emulsion, so it takes a bit of time to thicken
  3. Add a shake or 2 of Mr. Frank’s Mediterranean and a pinch of salt. Both to preferred taste.
  4. Let slowly cook on very low heat and remove once thickened. Set aside but keep warm.

Cook the Halibut

  1. Preheat the oven to 400 degrees.
  2. Add 1/4 stick butter and olive oil to a skillet large enough to for both pieces of fish, and heat over medium high heat. Shake Mr. Frank’s Mediterranean Seasoning liberally over each fillet.
  3. Add the halibut fillets face down and sear for 3-4 minutes. Flip fish over and place in 400 degree preheated hot oven for an additional 3-5 min or until the dish flakes easily.
  4. Remove fish from oven and add the pine nuts to the hot pan for a minute and stir
    around.
  5. Plate your fish, adding the pine nuts and spoon the Beurre Blanc sauce over top of the fish.

    Serving Suggestions:

    Serve with any fresh seasonal vegetables like grilled asparagus or zucchini and rice or saffron cous cous.
    This dish pairs well with a crisp Sauvignon Blanc.

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