Halibut Pan-Seared Marinated Fillets

This recipe is adapted from New York Times Cooking/ James Beard’s Theory and Practice of Good Cooking and Alex Witchel who also adapted James Beard’s recipe.

I had tried to make garlic paste (toom) but it failed and ended up like an oily lemony juice. So I marinated the halibut in the failed toom mixture in a plastic bag and then sautéed the fish. It was fantastic. 

Ingredients

6 tablespoons olive oil

3 garlic cloves peeled and minced

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons lemon juice

2 halibut filets

1 tablespoon vegetable oil

Directions

In a large sealable plastic bag, combine 6 tablespoons olive oil, garlic, salt pepper and lemon juice. Add fish and seal the bag. Refrigerate for at least 30 minutes or up to 2 hours.

In a large skillet, pour vegetable oil ,tilting pan to evenly spread. Warm over high heat until smoking, then add fish 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.

Depending on the thickness, this should be done, cook until centers are just opaque. If not done, reduce heat, cover pan and cook for another 2 -4 minutes.

Garnish with parsley