From Too Many Chefs -

December 8, 2005
Quickie Halibut

OK, no pictures because I was busy with many other things (some of which you will read about later). Last night I cooked up a couple of halibut steaks for the two of us.

It's a very simple preparation and should work with any fish steak.

Quickie Halibut Steaks
2 halibut steaks
2 tablespoons olive oil
3 tablespoons Herbs de Provence (more or less)
2 tablespoons lemon juice
salt and pepper to taste

Heat two tablespoons of olive oil in a pan. Let it get nice and hot over high heat, then add the halibut steaks. If they had been frozen (hello Trader Joe's), make sure you've defrosted them overnight in the refrigerator first.

Flip the halibut once you start to see color on the underside edges. Splash some lemon juice on it, sprinkle a generous amount of herbs de Provence and press them in with a spatula.

Sear for two minutes. Flip, splash ,sprinkle, and press again. Reduce heat and let fish cook through. Fish is done when outside has just a little color at the edges, and the center is warm to hot (use a knife to check on your piece).

Salt lightly, pepper generously, serve with a vegetable of your choice, and watch out for bones. That's it. Great when you don't have much time to cook but don't want to nuke a Lean Cuisine or order pizza.

Posted by Barrett in Maryland at December 8, 2005 7:08 AM | TrackBack

Sounds lovely and simple! We like halibut because it has a lot of magnesium and the Critic was diagnosed with a magnesium deficiency a few years ago. The doctor ran down a list starting with "do you have a twitchy left eye" and going through various aches and pains he'd been experiencing and that was the diagnosis.

Of course he also had some interesting views on the relationship between sunspots and world wars...but consuming magnesium rich foods cleared up the Critic's problems, if not the world's!

Posted by Meg in Paris on December 8, 2005 at 9:23 PM

Hey, I'm new in the neighborhood. Just saying hello.

I've added you to my favorites in a folder titled "Fullerton," because that's my spot, and I've been in love with the idea of reading blogs in my neighborhood for about a thousand years. It's reason #823 I moved to Chicago from Akron.

Anyway, talk/comment to you later - I'll be reading!

-Colin Morris

Posted by Colin Morris on December 9, 2005 at 1:57 AM

I've been cooking a lot of halibut recently, too. Good stuff to work with, one version with a pasilla cream sauce went over really well.

Posted by the pragmatic chef™ on December 12, 2005 at 12:19 PM