My new, good friend Danielle was coming over for dinner and we were brainstorming what to make. Tacos? I have been on a kick and could take a break. Pizza? Great! I have a stone and it is always fun to make, although for some reason I never want to eat the leftovers. I think it has to do with the guilt that I already ate pizza the night before!
What is light and a nice summer dish? We decided on halibut. In the past, my favorite way to do halibut was to lightly bread it in panko and bake it, served with a home made tarter sauce. It was like adult fish sticks. However yesterday I decided I wanted to pan sear it and make some sort of tomato broth (inspired by amazing chef Greg McCarty) but I was not exactly sure how to execute it. That is when working in an amazing restaurant comes in handy. With a quick how-to from Chef Extrodinare Amanda Wilson, I whipped up this pan seared halibut into something amazing. It was simple, fresh, vibrant, light, and to be honest I can not wait to cook it again! I hope you enjoy the recipe as much as I did!