The Problem - If you braise halibut instead of pan-roasting or sautéing, braising is a moist-heat cooking technique that keeps the fish from drying out but the problem is that braising doesn't allow for browning, therefore producing a fish that may be bland-tasting.
The Goal - Pan-roasting halibut will produce perfectly cooked, moist, and tender fish so neither texture nor flavor is compromised.
The Solution - Use a two-step process to boost flavor and preserve moisture: Brown the fish in olive oil on the stovetop in a heavy ovenproof skillet (but on one side only to prevent overcooking), then put the fish in the oven to finish cooking. This common restaurant technique results in perfectly cooked fish with a lot of flavor. To compliment the lean fish, pair the halibut with flavored butter.
Serves 4-6
-This recipe calls for a heavy ovenproof skillet that you can cook on top of the stove and then put in the oven.
-Prepare the flavored compound butter before cooking the fish so it will be ready to serve when the fish is right out of the oven.
-Even well-dried fish can cause the hot oil in the pan to splatter. You can minimize splattering by laying the halibut steaks in the pan gently and putting the edge closest to you in the pan first so the far edge falls away from you.
Compound butters are versatile. They can be used in place of a pan sauce for steak or fish or simply added to flavor a baked potato or steamed vegetables. You can double or triple the recipe to make a big batch, roll it into a log, and store it in the freezer so that flavored butter is always just a slice away. An electric mixer works well for quick mixing big batches.
Whip 8 Tbsp. (1 stick) softened, unsalted butter with a fork until light and fluffy. Mix in:
6 Tbsp Parmesan cheese
4 tsp. minced fresh rosemary or 1 tsp. dried
2 cloves garlic, minced
1/4 tsp. pepper flakes
Season with salt and pepper to taste. Wrap in plastic wrap and let rest to blend the flavors, about 10 minutes, or roll into a log. The butter can be refrigerated in an airtight container for up to 4 days or frozen wrapped tightly in plastic wrap for up to 2 months.
The Fish
2 Tbsp. olive oil
2 halibut steaks, each about 1-1/4 inches thick and 10-12 inches long (about 2-1/2 pounds total), gently rinsed, dried well with paper towels, and trimmed of cartilage at both ends
or
you can substitute 4 halibut belly-cut steaks (8 ounces each) or 4 halibut fillets (6 ounces each)
salt and pepper
1. Adjust oven rack to middle position and heat oven to 425 degrees. When oven reaches 425 degrees, heat oil in 12-inch, heavy-bottomed, ovenproof skillet over high heat until oil just begins to smoke, about 2 1/2 minutes.
2. Meanwhile, sprinkle both sides of both halibut steaks generously with salt and pepper. Reduce heat to medium-high, swirl oil in pan to distribute; carefully lay steaks in pan and sear, without moving them, until brown, about 4 minutes (if steak is thinner than 1-1/4 inches, check browning at 3 1/2 minutes; thicker steaks of 1-1/2 inches may require extra time, so check at 4 1/2 minutes). Turn off heat and flip steaks over in pan.
3. Transfer skillet to oven and roast until instant-read thermometer inserted into steaks reads 110 degrees, flakes loosen, and flesh is opaque when checked with tip of paring knife, about 9 minutes (thicker steaks may take up to 10 minutes). Remove from oven, cover with foil and let sit form 10 minutes. (Fish will continue to cook) . Transfer fish to warm platter and serve immediately, with flavored butter.
This recipe is the one we used most the time with any kind of fish! We love this recipe and it would be delicious with halibut, too.
Serves 4
4 yellow-fleshed potatoes, such as yukon gold, peeled and thinly sliced crosswise
1/2 head broccoli, cut into small florets
1 stick butter, cut into small pieces
salt and pepper
Four 6-ounce skin-on salmon fillets
1/2 bunch of scallions (3 to 4), green and white portions thinly sliced separately
juice of 1/2 lemon
1. Preheat oven to 425 degrees.
2. In a medium saucepan, combine the potatoes and enough salted water to cover by 1 inch.
3. Bring to a boil, then lower the heat and simmer until just tender, about 10 minute
4. Increase the heat to medium-high, add the broccoli and cook until tender, about 4 minutes.
5. Drain, then mash broccoli and potatoes with 2 Tbsp. butter. Season with salt and pepper, cover to keep warm.
6.. Season the salmon fillets with salt and pepper,
7. Sear on both side with hot butter for about 1 minute both sides.
8. Bake is oven at 425 until internal temperture reaches 110 degrees, from 5 - 15 minutes depending on thickness.
9. In a small skillet, melt the remaining 6 Tbsp. butter over medium heat. Add the scallion whites and cook, swirling the pan, until the butter is lightly browned, about 5 minutes. Remove from the heat and stir in the scallion greens and lemon juice, season with salt and pepper. Spoon the sauce over the fish and serve with the mashed broccoli potatoes.
-This recipe calls for a heavy ovenproof skillet that you can cook on top of the stove and then put in the oven.
-Prepare the flavored compound butter before cooking the fish so it will be ready to serve when the fish is right out of the oven.
-Even well-dried fish can cause the hot oil in the pan to splatter. You can minimize splattering by laying the halibut steaks in the pan gently and putting the edge closest to you in the pan first so the far edge falls away from you.
Rosemary-Parmesan Compound Butter
Compound butters are versatile. They can be used in place of a pan sauce for steak or fish or simply added to flavor a baked potato or steamed vegetables. You can double or triple the recipe to make a big batch, roll it into a log, and store it in the freezer so that flavored butter is always just a slice away. An electric mixer works well for quick mixing big batches.
Whip 8 Tbsp. (1 stick) softened, unsalted butter with a fork until light and fluffy. Mix in:
6 Tbsp Parmesan cheese
4 tsp. minced fresh rosemary or 1 tsp. dried
2 cloves garlic, minced
1/4 tsp. pepper flakes
Season with salt and pepper to taste. Wrap in plastic wrap and let rest to blend the flavors, about 10 minutes, or roll into a log. The butter can be refrigerated in an airtight container for up to 4 days or frozen wrapped tightly in plastic wrap for up to 2 months.
The Fish
2 Tbsp. olive oil
2 halibut steaks, each about 1-1/4 inches thick and 10-12 inches long (about 2-1/2 pounds total), gently rinsed, dried well with paper towels, and trimmed of cartilage at both ends
or
you can substitute 4 halibut belly-cut steaks (8 ounces each) or 4 halibut fillets (6 ounces each)
salt and pepper
1. Adjust oven rack to middle position and heat oven to 425 degrees. When oven reaches 425 degrees, heat oil in 12-inch, heavy-bottomed, ovenproof skillet over high heat until oil just begins to smoke, about 2 1/2 minutes.
2. Meanwhile, sprinkle both sides of both halibut steaks generously with salt and pepper. Reduce heat to medium-high, swirl oil in pan to distribute; carefully lay steaks in pan and sear, without moving them, until brown, about 4 minutes (if steak is thinner than 1-1/4 inches, check browning at 3 1/2 minutes; thicker steaks of 1-1/2 inches may require extra time, so check at 4 1/2 minutes). Turn off heat and flip steaks over in pan.
3. Transfer skillet to oven and roast until instant-read thermometer inserted into steaks reads 110 degrees, flakes loosen, and flesh is opaque when checked with tip of paring knife, about 9 minutes (thicker steaks may take up to 10 minutes). Remove from oven, cover with foil and let sit form 10 minutes. (Fish will continue to cook) . Transfer fish to warm platter and serve immediately, with flavored butter.
Salmon with Browned Butter and Mashed Broccoli Potatoes
This recipe is the one we used most the time with any kind of fish! We love this recipe and it would be delicious with halibut, too.
Serves 4
4 yellow-fleshed potatoes, such as yukon gold, peeled and thinly sliced crosswise
1/2 head broccoli, cut into small florets
1 stick butter, cut into small pieces
salt and pepper
Four 6-ounce skin-on salmon fillets
1/2 bunch of scallions (3 to 4), green and white portions thinly sliced separately
juice of 1/2 lemon
1. Preheat oven to 425 degrees.
2. In a medium saucepan, combine the potatoes and enough salted water to cover by 1 inch.
3. Bring to a boil, then lower the heat and simmer until just tender, about 10 minute
4. Increase the heat to medium-high, add the broccoli and cook until tender, about 4 minutes.
5. Drain, then mash broccoli and potatoes with 2 Tbsp. butter. Season with salt and pepper, cover to keep warm.
6.. Season the salmon fillets with salt and pepper,
7. Sear on both side with hot butter for about 1 minute both sides.
8. Bake is oven at 425 until internal temperture reaches 110 degrees, from 5 - 15 minutes depending on thickness.
9. In a small skillet, melt the remaining 6 Tbsp. butter over medium heat. Add the scallion whites and cook, swirling the pan, until the butter is lightly browned, about 5 minutes. Remove from the heat and stir in the scallion greens and lemon juice, season with salt and pepper. Spoon the sauce over the fish and serve with the mashed broccoli potatoes.
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