Simple Halibut with Lemon and Butter, Pan-Seared

I’ve often had a difficult time getting fish cooked “just right” but this halibut came out perfectly and was SO easy.

Ingredients:

• Halibut filet

• Butter

• Fresh lemon

• Olive oil

• Salt and Pepper

How to:

1. Heat a skillet on medium with olive oil.

2. Cut halibut into 3-5 inch easy-to-flip portions. Salt and pepper both sides lightly.

3. When hot, add the halibut skin-side down.

4. Let cook for 3-4 minutes until the edges of the halibut appear shiny.

5. Don’t move the halibut while cooking. Just let it sizzle in place.

6. Flip the halibut and cook to 135 to 140 degrees. If you don’t have a digital meat/fish thermometer, get one! They’re cheap and easy to use. But if you don’t have one, cook halibut until it starts to flake. About 3 minutes more on the 2nd side.

7. Pull the halibut off the pan and pop onto your plates. Squeeze some lemon onto the halibut.

8. Drop some butter into the pan. About 1 T per person. Lift the pan off the heat if too hot and let the butter roll around in the hot pan until melted and the element is a tad cooler.

9. Brown the butter, and then after it has bubbled a little, add fresh lemon juice. 1/2 lemon per 3 T butter or so.

10. Let it thicken on low for a couple minutes, mixing around to loosen all the tasty halibut bits in the pan.

11. Then pour the melted butter and lemon over the halibut. Add some extra salt and pepper.

12. And serve. The end.

Tastes great with fried rice with sweet onions and fresh peas and asparagus.