Dana Slatkin

Seared Halibut with Roasted Tomatoes, Anchovy-Stuffed Olives and Capers

Seared Halibut

Seared Halibut

Now that bikini season is upon us, it’s a perfect time to introduce more lean fish in your repertoire. Many casual or time-challenged cooks think this means buying a side of poached salmon from the take-out counter at the market and decorating it with lemon slices. But fish is one of the easiest proteins to prepare at home and, with a few easy pointers, you will be serving restaurant-quality fish in 30 minutes or less.

Of all the fish that satisfy my criteria (they must look appealing, fresh — not previously frozen — conscientiously caught, and mercury-safe.), halibut is my family’s favorite. I choose the thickest slab I can find and then have the guy at the seafood counter make sure it is boneless, skinless, and trimmed into nice card-shaped pieces. The thickness prevents overcooking and makes for an elegant presentation. This preparation is one of the quickest and is absolutely delicious. I would serve sautéed snap peas or spinach and brown rice on the side.

Learn how to prepare seared salmon with artichokes.

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Comments

  1. Charlene Sax says:

    Dana!  Congratulations on winning the award!!  We are so proud of you.  Printing this yummy sounding Halibut recipe.  Thanks, as always. 
    I still look for your wonderful veggie soup recipe – that was the best!
    Love you.
    Charlene xoxo

  2. dana says:

    Thanks, Ms. Sax! I am proud of you, too, because many people don’t try new recipes or even cook from scratch. Let me know how you liked the halibut. Hope to see you at one of my cooking classes soon! xo D

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