Pan Seared, Slow Roasted Halibut
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Pan Seared, Slow Roasted Halibut
- lunch
- entrée
- 4 servings
- 35 minutes
Recipe by Chef Liz McCune of Eat Seattle.
Ingredients
- 4-6 7 oz portions of halibut
- salt and pepper
- 2 T cooking oil
Chive Oil
- 1/2 c extra virgin olive oil
- 1/2 grape seed or other light flavored vegetable oil
- 1 oz chives, chopped, about ½ c
- Sea salt or kosher salt to taste, about ½ t
Citrus Sauce Beurre Fondue
- 1/2 c fresh squeezed grapefruit juice
- 1/2 c fresh squeezed orange juice
- 8 oz cold unsalted butter, cut into 1” pieces
Directions
Halibut
- Let halibut sit for at least 15 minutes outside of fridge before searing. Season with salt and pepper.
- Heat 2 T of the cooking oil in a large skillet and heat over medium high heat until almost smoking. Dab fish with paper towel to absorb moisture. Place the filets in the hot oil, making sure that the oil is hot enough so the filets don’t stick; shake the pan to be sure the fish is moving on the surface of the oil. Cook for about 2 minutes on each side, until mahogany brown (the marinade will color quickly) using a bit more oil as necessary, then place the fish on a sheet pan. Repeat with the remaining halibut filets. Reserve until about 15 minutes before service.
- Place the pan in the 350` oven and let the fish cook for about 7-8 minutes, or until just cooked through and still transparent in the center. Internal temperature should read 120 F degrees. Take out of the oven and let rest in a warm place until ready to serve, about 5 minutes (internal temp will rise slightly). Add any accumulated juices to the Sauce Beurre Fondue (recipe below) and stir to blend.
Chive Oil
- Put all ingredients in the jar of a blender and blend on medium speed until the chives are chopped fine. Turn up to high speed and blend until very smooth and takes on a light green color.
- Note: Oils made with chives, scallions or leeks may thicken after
sitting for half and hour or so. A couple of tablespoons of water may be added to thin the oil a bit, if desired.
Citrus Sauce Beurre Fondue
- Strain the citrus juice to get rid of any large pieces of pulp and/or seeds. Place in a non-reactive 2 qt saucepan and heat until simmering over medium heat. Reduce the liquid over medium heat until about only 3 T remain. Make sure not to burn once it reduces.
- Turn the heat to very low and working with a small flexible whisk, begin to vigorously beat in the small pieces of butter. As each piece is almost incorporated, add another piece or two, continuously beating the sauce as it smooths and thickens. When all the butter has been incorporated, strain if necessary and hold in a non-reactive container over simmering water. Will hold without breaking for about an hour.
- Platting: Recommended to serve one of the sauces on the plate and the other on the fish.
Serves 4-6
