SEARED HALIBUT
WITH OLIVE & CAPER SAUCE
By Simbooker on the 20th May 2019
Files & Tags: recipes, index, fish & seafood, tomatoes, plantains and fruits
Halibut is another favourite of mine; it's firm, mild in flavour, with very meaty white flesh, making Halibut highly prized as a food fish.
The downside of Halibut is that it commands a high price, and that is why I only buy it as a treat once in a while, especially if I can get it at a bargain.
Back in the good old days Halibut was considered to be the poor man's Turbot, criticised for its tendency to dry out during cooking. But somehow its poor reputation began to wane when Chefs opted to feature Halibut on their restaurant menus.
It's now one of the most expensive fish to buy. It still features heavily on Michelin star restaurant menus.
SEARED HALIBUT RECIPE
This recipe is for 1 fillet of Halibut with skin on
The Ingredients 8 tbs of cooking oil, salt and pepper, 3 tbs of Butter
The Directions
1. Get your pan or skillet really hot with the oil. Once smoking turn it down to medium high around 7.
2. In the meantime salt and pepper fish on both sides.
1. Get your pan or skillet really hot with the oil. Once smoking turn it down to medium high around 7.
2. In the meantime salt and pepper fish on both sides.
3. Place the Halibut skin side down into the pan, sear the skin until it becomes nice and crispy. This should take roughly 5 minutes. The pan should sizzle when you place the Halibut skin in the oil.
4. Turn the stove down to a lower heat to cook the other side, around 4. Once flipped, add the butter let it melt before basting the fish. This will keep the Halibut moist. Cook on the other side for about another 4-5 minutes. Keep basting the fish with the butter. Serve the Halibut with my delicious Olive and Caper Sauce.
Click image on the left below.