I've been cooking this simple halibut dish for over 20 years. No matter what I've eaten or prepared its by far the best I've had.
Halibut (skin on)
Fresh diced tomatoes
Chopped Basil
Salt & Pepper
Thats it.
Salt & Pepper the halibut and tomatoes. Heat a pan with olive oil over medium high heat. Once its hot sear the halibut skin side up for about 4 minutes (don't move it until you flip) add the tomatoes as soon as you put the halibut in. Flip at 4 minutes and add the chopped basil and cook until fish reaches 135 degrees. Food safety guidelines say 145, but I just can't go that high because to me the halibut is much more buttery at about 135.
I serve the halibut over rice cooked with chicken broth and mixed with chopped greens that wilt when you add in half way through the cook time. Then spoon the cooked tomatoes over the top of that.
You want to impress your honey? Trust me, do this. The hardest part is waiting for the rice to cook.
You can also do this with other white fish like sea bass or even tilapia, but to me halibut is the best. Chefs Kiss!
Halibut (skin on)
Fresh diced tomatoes
Chopped Basil
Salt & Pepper
Thats it.
Salt & Pepper the halibut and tomatoes. Heat a pan with olive oil over medium high heat. Once its hot sear the halibut skin side up for about 4 minutes (don't move it until you flip) add the tomatoes as soon as you put the halibut in. Flip at 4 minutes and add the chopped basil and cook until fish reaches 135 degrees. Food safety guidelines say 145, but I just can't go that high because to me the halibut is much more buttery at about 135.
I serve the halibut over rice cooked with chicken broth and mixed with chopped greens that wilt when you add in half way through the cook time. Then spoon the cooked tomatoes over the top of that.
You want to impress your honey? Trust me, do this. The hardest part is waiting for the rice to cook.
You can also do this with other white fish like sea bass or even tilapia, but to me halibut is the best. Chefs Kiss!
