Pan-Roasted Halibut

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.


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