Friday, October 11, 2013

Alaskan Halibut with Lemon-Thyme Sauce

We bought a beautiful piece of Alaskan halibut this week and I came up with this very simple take on it based on a couple of interesting recipes I found online. It's a pan-fried fillet with a vinaigrette of lemon and oil seasoned with fresh thyme. 

3/4 pound Alaskan halibut fillet
1 tablespoon grapeseed oil
1 tablespoon unsalted butter

2 tablespoons lemon juice
2 tablespoons minced shallot
1 tablespoon minced fresh thyme leaves
2 tablespoons extra-virgin olive oil

Prepare the vinaigrette by adding the contents into a small jar and shaking until it emulsifies. Alternately add everything but the oil to a mixing bowl then whisk while adding the oil in.
Season the halibut fillet with salt and pepper.
Heat a medium skillet over a medium-high heat. When hot, add the grapeseed oil and butter. Once the butter stops foaming, add the fillet skin-side down and cook for about 3-5 minutes to get a good crust on the skin. Turn the fish over and cook until the meat starts to flake. Another good test for doneness is to insert a wooden toothpick into the center of the fillet then remove it to determine if it is warm. A warm toothpick will indicate that the fish is done cooking.
Remove the cooked fillet from the heat and drizzle the vinaigrette on top. Serve.

1 comment:

  1. Thanks for sharing, Kevin, I think I may be talking my wife into some halibut this weekend...