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Sautéed Halibut Fillet


When choosing any Fish portions, be sure to check the odor; fish should not smell fishy, it should smell like the ocean.


Preheat oven to 400°f (takes about 10-15 minutes)


Start with an 8 oz. Halibut portion, seasoned with Kosher Salt & Black Pepper


Heat Vegetable Oil in a cast iron pan over medium heat


Place seasoned Halibut in hot pan, cook until nicely browned on both sides (brown the edges, if fillet is thick)


Top fillet with a generous pat of cold Butter


Slide entire pan of Halibut into the oven to finish cooking (about 7-12 minutes, depending on your oven, and the thickness of your fillet)


Do not overcook


Baste with melted Butter


Garnish with a sprig of Parsley


One of my favorite parings with sautéed Halibut is Pommes Dauphinoise (see previous week’s recipe), and sautéed Haricots Vert (French for: Green Beans)


I recommend Bird’s Eye-C&W brand: Tiny, Whole Baby Green Beans


Melt 1 Tablespoon of Butter in a sauté pan (do not brown), add 1 cup Green Beans, season with Garlic Salt, cook until hot (about 3 minutes)


Plate all items on warm, oven-safe plate


Serve hot


This dish is wonderful with a nice bottle of un-oaked Chardonnay, with no Malolactic acid.  Or, if you are fine with spending a bit more money, try a French, un-oaked Chablis.



Bon Appetite


Chef Julie Allen-Los Angeles, California

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Julie Allen

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