Thinking about:

 

 

Sautéed Halibut Fillet

 

When choosing any Fish portions, be sure to check the odor; fish should not smell fishy, it should smell like the ocean.

 

Preheat oven to 400°f (takes about 10-15 minutes)

 

Start with an 8 oz. Halibut portion, seasoned with Kosher Salt & Black Pepper

 

Heat Vegetable Oil in a cast iron pan over medium heat

 

Place seasoned Halibut in hot pan, cook until nicely browned on both sides (brown the edges, if fillet is thick)

 

Top fillet with a generous pat of cold Butter

 

Slide entire pan of Halibut into the oven to finish cooking (about 7-12 minutes, depending on your oven, and the thickness of your fillet)

 

Do not overcook

 

Baste with melted Butter

 

Garnish with a sprig of Parsley

 

One of my favorite parings with sautéed Halibut is Pommes Dauphinoise (see previous week’s recipe), and sautéed Haricots Vert (French for: Green Beans)

 

I recommend Bird’s Eye-C&W brand: Tiny, Whole Baby Green Beans

 

Melt 1 Tablespoon of Butter in a sauté pan (do not brown), add 1 cup Green Beans, season with Garlic Salt, cook until hot (about 3 minutes)

 

Plate all items on warm, oven-safe plate

 

Serve hot

 

This dish is wonderful with a nice bottle of un-oaked Chardonnay, with no Malolactic acid.  Or, if you are fine with spending a bit more money, try a French, un-oaked Chablis.

 

 

Bon Appetite

 

Chef Julie Allen-Los Angeles, California