It's halibut season! Enjoy a local favourite with this simple and tasty preparation
Of all the reasons to own a cast-iron skillet, using it to make this halibut is my favourite. We generally cook all our fish using this method, so feel free to switch it up with some salmon or sea bass for equally delicious results.
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 (6-ounce) halibut fillets (about 1½ inches thick)
- 1 tablespoon butter
- 1 tablespoon olive oil
- Preheat the oven to 375ºF.
- Combine the flour, salt and pepper in a shallow dish. Gently dredge each piece of halibut in the flour, shaking off any excess. Set aside.
- In a cast-iron skillet over medium-high heat, melt the butter and olive oil until just beginning to smoke. Place each fillet skin side down and cook for 1 to 2 minutes, until the skin no longer sticks to the pan.
- Using large tongs, turn each fillet over and cook for another minute, then turn over again so the fillets are sitting skin side down in the pan.
- Use an oven mitt to transfer the hot pan to the center rack of the preheated oven. Bake the halibut for 7 to 8 minutes, until the fish is opaque in the center and flakes easily with a fork.
- Remove the pan from the oven and serve immediately.
- I think fresh halibut in season is simply delicious and doesn’t need any additional marinades or sauces, but I’d never say no to a little scoop of homemade tartar sauce.
- Store, covered, in the refrigerator for up to 3 days.
Makes 4 servings
Excerpted from Let Me Feed You: Everyday Recipes Offering the Comfort of Home by Rosie Daykin. Copyright © 2019 Rosie Daykin. Photography by Rosie Daykin and Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.