You must log in to upload a photo.
(unrated) Log in to rate this recipe!
The National Culinary Review, September 2010
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
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.
ACF reserves the right to remove inappropriate comments.