BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL FISH & SHELLFISHPAN SEARED HALIBUT
As seen in “SEASONAL SKILLETS” Nov 3, 2009
Ingredients:
2 TBS fresh chives
6 cloves garlic, paste
2 lemon zest
1 lemon juiced
¼ cup EVOO
2 tsp sea salt
1 tsp ground coriander
1# halibut filets
3 TBS grape seed oil
Method:
Combine all ingredients into a blender and pulse to combine; strain into a Ziploc bag and add halibut; gently toss to combine; refrigerate for 2 hours; turn once during marinade time; remove and drain off excess marinade; heart large sauté pan and add grape seed oil; add halibut when oil becomes slightly hazy in the pan; cook until halibut is lightly browned; turn and cook for an additional minute until halibut is finished and flaky throughout.
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