Pan-roasted halibut pictured with Vegetable Saffron Rice.
Click here for PDF of recipe with no photos
Shortly after serving this dish tonight, my six-year-old proudly presented her clean plate and said “Daddy, can I have some more of that delicious chicken?” The two biggest compliments any protein can receive from my children are 1) to be called “chicken,” and 2) to have a second serving requested (instead of a first serving consumed at the end of a tense negotiation). This dish received both. I judge it a success. It’s also the first time I’ve achieved such a nice brown crust on the top of a fish fillet. I guess that Keller guy knows his stuff.
Serves 6
Adapted from Thomas Keller’s Ad Hoc at Home
- 2 pounds halibut, skin and all bones removed, cut into 12 pieces
- Salt and Pepper
- Butter
- Canola or olive oil (for cooking)
- Extra Virgin Olive Oil (for serving)
25 minutes before mealtime – Place fish filets on counter. Preheat oven to 350 degrees. Season fish on both sides with salt. Heat oil in a cast-iron skillet over medium-high to high heat. Once oil is hot, add some butter.
10 minutes before mealtime – Put fish in pan (with the best – meaning non-skin – side down at first). Cook for 5 minutes or until the bottom is nicely browned. Lower heat to medium-low and cook for another two minutes.
5 minutes before mealtime– put pan in oven for 2 – 4 minutes until fish is barely cooked through. Then remove from oven and promptly flip each piece of fish.
1 minute before meal time – Allow the other side to cook for 30 – 60 seconds, then transfer to a serving dish. Drizzle with a little olive oil.
