- 6 tablespoons olive oil
- 3 small garlic cloves, peeled and minced
- 1 teaspoon dried basil (or fresh when in season)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- 4 6-ounce halibut fillets
- 1 tablespoon light olive oil or vegetable oil
- Chopped parsley, for garnish
In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice.
Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours (skin side up if using).
In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets (skin side down if using). 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.
Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before.
Garnish with parsley, if desired, and serve.
Chipped Ling Cod
Tuna Salad Composée
Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade