Pan-Seared Halibut
Description
Seared fish is quick and easy, and great for a weeknight dinner.
I always brine my fish and I always sear my fish in a cast iron skillet. If you don't have a cast iron skillet, use a non-stick skillet that can stand medium-high heat.
Brining your fish will ensure that it always comes out moist and tender. A cast iron skillet ensures that you always get a beautiful sear on your meat.
Ingredients
Instructions
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Remove any pin bones from the fish.
Brine the fish: In a resealable, reusable bag, such as a "Stasher" bag, add the 1/3 cup Kosher salt and the 3 Tablespoons of sugar, along with about a quart of fresh, cold water. Seal the bag and shake vigorously to dissolve the salt and sugar. Open, and place the halibut in the bag. Place the bag in the refrigerator and brine the fish for about 45 minutes to an hour.
Remove fish and discard brine. Pat fish dry on both sides with paper towels.
Place a cast iron pan on stove and start heating it to medium high heat. Add olive oil when the pan is warm, but not hot.
Sprinkle halibut with pepper and then spread the butter on the flesh-side of the fish. It's much easier to spread when the butter is nicely softened.
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Have your splatter screen handy for this step!
When the oil is hot and shimmery, but not smoking, carefully place the fish flesh (or buttered) side down (it may be easier to do this by cutting the fish into two-three pieces depending). Immediately cover with your splatter screen!
Cook the fish flesh side down for 3 1/2-4 minutes WITHOUT MOVING IT. If you try to move it, you won't get that beautiful sear.
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Lift your splatter screen and carefully turn the fish over and cook on the skin side for 3-4 minutes, depending on how well done you like your fish.
Let the fish rest for a few minutes (remember that it will continue to cook a little at this point, as it rests).
I like a nice sauvignon blanc with halibut. A crisp rose would also be lovely, or get crazy and enjoy it with a pinot noir.
