This quick and simple recipe allows the halibut to shine and can be paired with any vegetable, grain, or side of your choosing!
- 6 tablespoons olive oil
- 3 small garlic cloves, peeled and minced
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 lb halibut fillet, skin removed
- 1 tablespoon light olive oil or vegetable oil
- Chopped parsley, for garnish, optional
- In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
- In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade.
- Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before.
- Garnish with parsley, if desired, and serve.