I got a request for a halibut recipe from my sister-in-law in Montana so decided to post this one since I think fish can be a little bit of a challenge to make and I want to make sure I put up a good recipe for her. 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 th...