Pan-Seared Halibut with Brown Butter

Prep time: 10 minutes

Cook time: 6 minutes

Servings: 4 servings

INSTRUCTIONS

Rinse and pat-dry each halibut piece, removing any excess moisture with paper towels.

Place the halibut pieces on a plate and sprinkle both sides of each piece with salt and pepper.

Heat a large, non-stick (or cast iron) skillet over medium-high heat for 2-3 minutes. Add the avocado oil to the pan.

When the oil glistens, place each piece of halibut into the pan, spread out evenly. They should be close but not crowded. Let the halibut cook, undisturbed, for 4 minutes to allow for a good sear. If the oil is splashing too much, turn down the heat a tad.

After 4 minutes, flip each piece of halibut. Add the butter and sage to the pan, stirring them around the fish as the butter melts.

Cook the fish another 1-2 minutes, frequently stirring the butter in the pan (this will prevent it from burning). Every so often, tilt the pan and spoon the sage-butter onto the fish to baste the halibut.

Remove the pan from the heat and transfer each piece of halibut to a plate.

Stir the lemon juice into the remaining sage-brown butter sauce. Carefully spoon the brown butter into a small serving dish.

Serve the halibut with spoonfuls of the brown butter sauce on top (and/or with the remaining butter sauce on the side).

NOTES

Make sure to pat-dry the raw halibut to remove any excess moisture. This helps the fish sear and turn a nice golden brown.

Continue to stir the butter in the pan to prevent it from burning. Brown butter will turn a light golden color and have the slightest nutty, toasty aroma- an indicator it is done.

RECIPE COURTESY OF STEM AND SPOON

In this recipe: Wild-Caught Alaska Halibut