My family loves fish and I like to serve it for dinner at least twice a week. Halibut is a very lean fish with a mild flavor. It is lean and has large flakes. Because of its tender texture it is perfect for grilling or pan-searing.
- 1 large or 2 small skinless halibut fillets (about 8 ounces each), skin removed
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons butter
- 1 spring fresh rosemary
- 4-5 springs fresh thyme
- 1 lemon, cut to 1/4-inch thick slices
- Pat dry and season both sides of the halibut fillets with salt and pepper.
- Melt the butter in a large skillet over medium-high heat until it foams. Carefully place the fillets into the skillet.
- Add slices of lemon and fresh springs of rosemary and thyme. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle the butter over the fillets. Frequently baste fish every 30 seconds or so for 2-3 minutes.
- Reduce to low-heat and gently flip the fish with a spatula. Cook for another 2-3 minutes.
- Transfer the fillets to a platter and season with salt and pepper!
- Serve with a fresh Caprese Salad!