Pan-Seared Halibut with Herbed Butter and Local Radishes

Pan-Seared Halibut
Pan-Seared Halibut

There are many things in my year that I look forward to and the release of fresh halibut is one of them. This flaky mammoth-sized flounder is the most delicate and juicy white fish in the world. Here I want to share with you one of my favorite ways to cook halibut.

Pan-Seared Halibut with Herbed Butter and Local Radishes

Serves 2

Halibut Ingredients

2 each 6-ounce pieces halibut
1 pinch of kosher salt
1 teaspoon canola oil
2 tablespoon herb butter recipe follows)
Shaved radish salad recipe follows)

Halibut Directions
  1. Preheat oven to 425 degrees.
  2. Heat a nonstick fry pan to medium heat for five minutes.
  3. Season fish with salt on both sides.
  4. Place oil in pan and then place fish flesh facing down (ugly side up).
  5. Shake the pan to ensure the fish is not sticking and place in the oven.
  6. Cook for 5-7 minutes and then pull out of oven.
  7. Flip over the fish and you should have a beautiful crust on the fish.
  8. Top with the butter and the shaved radish salad.
Herb Butter Ingredients

1/2 stick unsalted butter
1 clove garlic minced
1 tablespoon chopped herbs thyme, rosemary, basil, parsley, chives or dill
1 pinch of salt
1/4 lemon, juiced

Herb Butter Directions:
  1. Mix all ingredients together in a bowl and then set aside.
Radish Salad Ingredients

5 red radishes, sliced
1/4 lemon juiced
1 spritz of olive oil
5 italian parsley leaves
1 pinch of sea salt

Radish Salad Directions:
  1. This is a very simple salad used to highlight the radishes but not overwhelm the fish.
  2. Mix together in a bowl and you are done!

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