| Pan-Seared Halibut with Orange Butter
French American
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| The secret to this recipe is really, really fresh fish. The preparation is elegant and mild, allowing the fish to be the star of the dish. |
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| Ingredients |
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4 fresh halibut fillets, 6-8 ounces each, 3/4 inch thick (it is ok if the skin is on)
Salt and freshly ground black pepper
1 tablespoon sugar, preferably raw (turbinado)
2 tablespoons olive oil
2 tablespoons butter
1 large, very juicy naval orange, halved
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Steps
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| 1 | Place fillets on a work surface, skin-side down. Sprinkle lightly with salt, a bit more generously with pepper, then sprinkle with sugar. |
| | 2 | Heat a large, heavy skillet (not non-stick) over medium-high heat. When the skillet is hot, add olive oil and butter. Let the oil get very hot, taking care not to burn the butter. When hot, place fillets skin-side up in pan and sear, 3-5 minutes, until golden brown. Resist the urge to move them about. If you have heated your pan and oil properly, the fish will easily lift from the pan when browned. |
| | 3 | Flip the fillets, turn heat down to medium low, and continue cooking until fish flakes easily, 5-7 minutes. Remove to serving platter. |
| | 4 | Quickly scoop out any large particles remaining in pan and return to heat. There should be about 3 tablespoons or so of juice left in the pan. If there is not enough, add a bit of butter. |
| | 5 | With a reamer, quickly juice the orange halves into the hot pan juices. This should bubble up and color quickly. |
| | 6 | Spoon over fish and serve. |
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| Yield |
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original recipe yield: 4 Servings
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| Notes
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Note: At Step 3, after you flip the fish, you can finish the cooking in a preheated 425°oven for 5-7 minutes, then proceed as directed.
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