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salt and pepper halibut

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Salt and pepper halibut

Halibut used to be my all time favourite fish.  But now it's apparently overfished, not sustainable and it just makes you feel plain bad eating it. So it's a rare treat for me.

But I've noticed it doesn't taste as lovely as it used to. Okay - it might be the nostalgic enhancement of the taste, a Proustian perspective on the old fish, but the halibut I remember from my childhood was wonderfully slimy, flaked like a dream and almost dissolved in my mouth. The fish I get these days, cook it as well as I might, ends up rather stringy and dry. So I've figured - cook it as quick as I can, rather like scallops - just sear on both sides in butter and add simple seasoning, but plenty of.

salt and pepper halibut


INGREDIENTS

  • halibut steak, deboned, cut into chunks the size of a large scallop
  • oil and butter for frying
  • salt and pepper for seasoning
  • juice of half a lemon

METHOD

Heat up a frying pan over medium-high heat, add the oil and butter. When butter foams viciously, add the halibut chunks and season generously with salt and pepper. Sear for 1 minute, then flip over and cook for another minute on the other side, turning off the heat after half a minute (it will get there just on the residual heat).

Squeeze the lemon over it and serve immediately.

You could probably cook swordfish or even possibly tuna this way.

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