Pan-Seared Marinated Halibut Fillets
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This recipe is a flavorful way to do halibut that comes form Alex Witchel and the New York times. Halibut is a good source of omega-3 fatty acids, magnesium, phosphorus, selenium and Vitamin B12. It t comes together quickly and pairs well with a simple arugula salad maybe some fennel rice.
MAKES: 4 Servings
PREP/COOK TIME: 20 Minutes plus marinating time
INGREDIENTS
6 tablespoons olive oil
3 small garlic cloves, peeled and minced
1 Tablespoon fresh basil leaves, chopped
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
4 6-ounce halibut fillets, skin removed
1 tablespoon light olive oil or vegetable oil
Chopped parsley, for garnish, optional
DIRECTIONS
In a large resealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.
Notes: We like to do this recipe on the grill to help keep the smoke and grease out of the house. We place a cast iron skillet right on the grill grates to heat the pan.
