Pan Seared Halibut

  • 2, 1/3 pound fresh Halibut FiletsIMG_1958
  • 1/4 cup oven roasted cherry tomatos
  • 3 sprigs fresh thyme
  • 1/4 cup vegetable oil
  • 1/ 4 cup chicken stock
  • 1/4 cup dry white wine
  • salt and pepper to season and taste

Heat the vegetable oil in a pan for 1-2 minutes, until very hot. Rinse, pat dry and season halibut filets with salt and pepper.

Place the filets in the hot oil and do not touch for at least 3 minutes, allowing a crust to form on the fish. IMG_1955

When it unsticks itself from the pan, flip the filets, pour off the oil from the pan, add the thyme and allow it to “crack” or be on the heat for 30 seconds.IMG_1956

Then pour in the chicken stock, wine, and tomatoes and swirl around.

Allow fish to cook in this liquid for about 3-4 minutes, or until it feels done. The fish should flake apart but not be dry.IMG_1963

Serve next to oven roasted potatoes with some of the sauce poured over top!

Serves 2.

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