- 1 lb. fresh Pacific halibut, portioned into 4 (4-ounce) pieces
- Kosher salt
- 2 Tbsp. vegetable oil
- 2 Tbsp. butter
Season the halibut fillets with salt. In a heavy-bottomed sauté pan over high heat, sauté the halibut in vegetable oil. Once the fish is brown and caramelized on the first side, add the butter and flip the halibut. Cook on the second side until done and remove fish from the pan.Ingredients for the sweet peas & grapefruit:
- ½ cup white wine, such as Pinot Gris
- ¼ cup golden raisins
- ½ cup fresh sweet peas, shucked & blanched
- 1 fennel bulb, shaved thin
- ¼ cup grapefruit segments, cut into ¼ -inch pieces
- 3 French radishes, shaved thin
- 1 Tbsp. shallot, minced
- 1 Tbsp. chives, minced
- 1 Tbsp. mint, sliced thin
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. freshly squeezed lemon juice
- Kosher salt
To serve, spoon the salad onto 4 serving plates. Top each with a piece of pan seared halibut.
- See more at: http://blog.lacrema.com/pan-seared-halibut-sweet-peas-grapefruit/#sthash.3gDEwI8y.dpuf