Pan Seared Halibut

Pan Seared Halibut                                                                                          
6 T. olive oil
2 T. fresh ginger, minced (peel with a spoon)
2 T. garlic, minced
2 tsp. lemon zest
2 T. fresh chives, chopped
4 large halibut fillets, 5-6 oz. each
1 T. fresh thyme, chopped
salt and pepper to taste
oil for the pan

Preheat oven to 450 degrees. Mix the herb mixture: Mix first 6 ingredients into a paste and set aside. Set a large oven proof skillet over medium heat. Add just enough oil to make a light film. Season the halibut with salt and pepper, along with the herb mixture on both sides. When the oil in the pan is hot, add the fillets, skin side up and cook until nicely browned, about 2 minutes. Then gently flip to the skin side, and put the skillet in the oven. Roast for about 4 minutes. Check for readiness with a tip of a knife. Fillets should be just opaque

and flaky. Remove from the pan and serve. Another great Rita Heikenfeld recipe~
Photo courtesy of Jungle Jim's international market.