BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL FISH & SHELLFISHPAN FRIED PACIFIC FISH FILLETS
Ingredients:
2 Tablespoons fresh chives
6 cloves garlic, paste
2 lemon zest
1 lemon juiced
¼ cup EVOO
2 teaspoons sea salt
1 teaspoon ground coriander
1 pound halibut, sturgeon or other meaty fish filets
3 Tablespoon grape seed oil
Method:
Combine first seven ingredients into a blender and pulse to combine; strain into a locking baggie; add fish fillets; gently toss to combine; refrigerate for 2 hours; turn once during marinade time to distribute marinade. Remove and drain off excess marinade; heat large sauté pan and add grape seed oil; add fish filet when oil becomes slightly hazy in the pan; cook until it is lightly browned; turn and cook for an additional minute until finished and flaky throughout.
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