PAN SEARED HALIBUT

PAN SEARED HALIBUT

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WHAT IS HALIBUT?

Halibut refers to the largest species of flat fish. They’re fairly similar to flounder in their taste and appearance. However, halibut are much larger and have firmer meat. One interesting fact about this fish is that both of their eyes are on the same side of their head!

This white-fleshed fish has mild and ever-so-slightly sweet tasting fillets. It’s a great seafood option for people who are sensitive to fishy flavors. Halibut fillets are not fishy in the slightest and tend to be dry. So, cooking methods should retain moisture in the fish and sauces go wonderfully with it.

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KEY INGREDIENTS

BUTTER | GARLIC | KOSHER SALT  BLACK PEPPER | LEMON JUICE GRATED LEMON PEEL CHIVES OR PARSLEY HALIBUT FILLETS

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INSTRUCTIONS

For the Lemon Garlic Mixture (can be made ahead)

– In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Heat over medium high heat, stirring constantly, until bubbly. Turn off heat and set aside.

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