Pan-Seared Halibut
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The National Culinary Review, September 2010
Ingredients
12 oz. Alaskan halibut
Salt and pepper, as needed
2 oz. clarified butter
1 shallot, split
2 garlic cloves, crushed
2 fresh thyme sprigs
½ oz. whole butter
Instructions
1. Cut halibut in 4 equal square pieces; season with salt and pepper.
2. Heat clarified butter in skillet until just starting to smoke. Put halibut, seasoned-side down, in skillet. Add shallot, garlic, thyme and whole butter; begin basting fish. When good color achieved, turn fish over onto buttered tray. Reserve.
Yield
4 servings
Tags
Main Dish, Seafood, The National Culinary Review
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