Salty's Seafood Restaurant Recipes

PAN SEARED HALIBUT BROWNED LEMON VERBENA VINAIGRETTE

Recipe Yield: 4 portions

Halibut:
4 ea. 6 oz. Halibut Filet
1 oz. Canola Oil
2 tsp. Salty’s Seasoning

Method:

1. Heat sauté pan with oil until oil shimmers. Season fish and place in sauté pan.
2. Brown on one side for 3 minutes. Turn fish over and place in oven for 6 minutes.
3. Remove from pan.

Vinaigrette:
1 oz. Butter
2 oz. Lemon Verbena, chopped
2 oz. Cider Vinegar
5 oz. Olive oil
1 tbls. Shallots, minced
½ tbls. Garlic, minced
TT Salt and Pepper

Method:

1. Add butter to hot sauté pan. Once melted add lemon verbena and cook until butter is browned.
2. Deglaze with cider vinegar and remaining ingredients. Season to taste.