BOB & LENORE's COOKBOOK

HALIBUT in GARLIC LEMON MARINADE

As seen served with saffron chorizo rice cakes. We served one 3 ounce piece or serve two per person. Or cut them into 6 ounce servings and serve only one piece.

Ingredients:

2 Tablespoons fresh chives
6 cloves garlic, paste
1 lemon zest
Juice of 1 lemon
¼ cup EVOO
2 teaspoon sea salt
1 teaspoon ground coriander
4-8 block cut pieces 3 ounces each of fresh Pacific Halibut
EVOO for searing
Salt, pepper, coriander for seasoning

Equipment needed: baking sheet and 10-12 inch saute pan

Method:

Blend first seven ingredients; add halibut and marinate for 2 hours or up to 24. (Plenty of oil protects the fish from absorbing too much lemon juice) Remove from marinade and clean off any residual ingredients. Season tops with salt, pepper and coriander.

At service, prepare saute pan over medium high heat; add EVOO and let get hot but not smoking. Add halibut pieces starting at the handle and moving around clockwise in the pan so you know what went in first, second, third, etc. Allow time to sear and loosen itself from the bottom of the pan. Move fish seared side up to baking sheet and continue to cook in preheated 400F oven for 3 minutes.

TO RECIPES

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