Confession: For years I didn't like fish. Turns out I was just eating the wrong kinds of fish. Halibut was the first fish I had that made me fall in love. It has a great texture, and doesn't have any of that 'fishy' business going on. When done right, it is tender, flaky, and succulent. Shoot, even when it is over cooked it is still delicious! The trick with fish is to not overcook it. It is done as soon as it can be flaked with a fork. Get it off the heat as soon as it turns white. This particular recipe is great on lots of different fish, but halibut will always be my favorite. It is mild in flavor and brings out the delicate flavors of the fish. Serve it with a spritz of additional lemon juice for that extra hit of acidity.
Ingredients
2 tablespoons butter
2 tablespoons honey
1/2 lemon, juiced
2 tsp soy sauce
1/2 tsp pepper
2 cloves garlic, minced
1 lb fresh halibut filet
Instructions
1. In a small sauce pan combine the butter, honey, lemon juice, soy sauce, and pepper. Bring to a boil. Continue boiling for about 2 minutes. Stir in the garlic and boil for another minute. Remove from heat and set aside.
2. Portion your halibut by cutting it with a sharp knife into 3 or 4 pieces. A serving size of fish is 3 to 6 oz so portion it depending on the particular size of your filet. Brush both sides of each with the liquid mixture.
2. Heat a pan until it is sizzling hot (a drop of water sizzles and immediately evaporates when it hits the pan. Sear the halibut for 90 seconds on each side. Reduce the heat to medium and cook each side for an additional 2-3 minutes, until the fish can be easily flaked with a fork.
