Here is the recipe I promised you for the Halibut. It is adapted from
Tom Douglas' Seattle Kitchen cookbook.
To pan-roast halibut:
Heat a large saute pan over high heat with a few tablespoons of olive or avocado oil until very hot.
Season the fish with salt & pepper and sear until golden brown, 4 to 5 minutes.
Flip over and finish cooking, about 2 minutes.
Serve with Lemon Vinaigrette
Lemon Vinaigrette (yield about 1/4 cup)
1 Tbsp. Fresh Lemon Juice
2 tsp. Shallots, minced
2 Tbsp. Extra Virgin Olive Oil, or Avocado Oil
Sea Salt and Pepper, fresh ground to taste
Combine the lemon juice and shallots. Slowly whisk in oil. Season with salt and pepper. Drizzle vinaigrette over fish.
Recipe provided by Annette Hinton ~ thanks Annette!