Halibut a la Chukar
20 minutes
Serves
4
Ingredients
- 6 tablespoons olive oil
- 2 small garlic cloves, peeled & minced
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons lemon juice
- Four 6 oz. halibut fillets, skin removed
- 1 tablespoon extra virgin olive oil
- To Top: Savory Cherry Wine Sauce
Directions
- In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper, and lemon juice. Add fillets, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
- Using a large flat skillet pour oil in pan and coat evenly. Warm over high heat until smoking, then add fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes.
- Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness.
- Note: Use of a cooking thermometer is recommended. Fish is perfectly cooked when thermometer reads 140 degrees.
- Top with Savory Cherry Wine Sauce.
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