Pan-Seared Halibut

Pan-Seared Halibut

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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.


4 servings


Main Dish, Seafood, The National Culinary Review

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