ingredients:
2-3 halibut cheeks (for neat crab-like texture)
OR
1 small fillet of FRESH (not previously frozen!!) Halibut or other white fish
1 tsp butter
1 tsp olive oil
1/4 tsp fresh dill, chopped (just a pinch dried)
1 small lemon
coarse salt and fresh ground pepper
instructions:
Heat butter and olive oil together in a small frying pan over medium-high heat, stir until butter is melted and pan is warmed through. (the olive oil keeps the butter from burning and the butter gives the fish it’s rich flavor – just don’t turn the heat too high, as olive oil can’t handle it!)
Rinse fish in cold water and pat to dry with paper towel.
Sprinkle salt, pepper and 1/2 of the dill on top of your fish. With dry hands, pat seasonings into fish. Place into your hot pan seasoned side down. Sprinkle the remaining dill on top, then squeeze a tiny bit of lemon juice on as well (or, if you’re feeling fancy, grate a little zest and sprinkle it on top).
For 1 inch fillet, cook for five minutes on first side, then flip and five minutes more. A basic rule for fish cooked on it’s own is ten minutes per inch of thickness!
Fish is done when it flakes with a fork at the thickest part and loses it’s transparent “raw” look.
Serve immediately with a slice of lemon and a small amount of fresh dill to garnish. This dish screams for a fresh salad – try an Herbed Salad with Olive Oil and Lemon dressing or Fresh Tomato Salad with Balsamic.
time: 15 minutes
difficulty: easy
double-able: yes!
