Pan-Roasted Halibut with Marinated Heirloom Tomatoes and an Herb Salad
Serves 2 People
Items You Will Need
2 Halibut Filets (7 oz each)
¼ tsp Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
2 TBSP Whole Butter (Soft)
A/R Flour
2 TBSP Cooking Oil Blend
Accompaniments
¼ Cup Herb Salad (Dill, Parsley, Chives & Tarragon with Olive Oil, Salt & Lemon)
¼ Cup Shaved Fennel
1 Cup Marinated Tomatoes (Heirloom Tomatoes, Basil, Shallots, Garlic, Olive Oil, Sea Salt)
- Directions To Make
- Season the Halibut Filets with Salt & Pepper Mix.
- Dredge the meat side into flour to coat.
- Gently brush the soft butter over the flour to create an even coating from edge to edge.
- Pre-Heat the oven to 400°F. Heat a heavy duty skillet on the stove on a medium flame.
- Add the Cooking Oil to the pan until it begins to ripple. Gently add the Halibut with the Buttered side down.
- Allow to cook until a brown crust forms around the edges. (Approximately 2-3 Minutes)
- Gently turn the Halibut Filet over and place the skillet into the pre-heated oven for an additional 5-7 minutes depending on the thickness of the filets. (The meat should be firm with a slight bounce back to the touch.)
- Remove from the pan and allow to rest while arranging the plate.
- Steps to Plating
- Prepare the marinated tomatoes and the herb salad.
- Pour 1 cup of “Warmed” (Not HOT) Marinated Tomatoes in the center of each bowl.
- Pour the juices from the marinated tomatoes around the tomatoes.
- Place the pan-seared halibut on top of the tomatoes.
- Combine the Herb Salad and Shaved Fennel and arrange on top.
- Finish the dish with a sprinkle Chopped Chives around the marinated tomatoes and a pinch of Flakey Sea Salt (Fleur du Sel) over the Herb Salad.
