Salt and pepper halibut
Sat, 4 October, 2014
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
Servings: 2Time: 5 minutes
INGREDIENTS
- 2 halibut steaks, 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
1. 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.
2. 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.
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