Demo Kitchen Recipe: Pan Seared Halibut
The key to achieving that crispy texture and luxuriously creamy center is to set yourself up for success. Allow the filet to come to room temperature. Pat the surface dry before cooking. Use a fish spatula as well as a 12-inch stainless steel pan whose surface area permits steam to flow away from your filet. Be sure that the pan is smoking hot. Smoking hot. All of this ensures the quick searing necessary to curl up and denature the proteins and crisp the skin before they have any chance to stick to the pan. Serve the filet over grilled asparagus and enjoy it with Clean Slate Riesling or Clark & Sheffield Sauvignon Blanc.
Pan Seared Halibut