Whenever I see a “deal” on Halibut, I buy it fresh and change whatever dinner plans I have for the evening.  This was half off at our local Albertsons.  I will post the recipe below that came out beautifully.  Beware of two things with this recipe.  Splatters everywhere when you initially sear it, and really makes a lot of smoke in the oven.  Be ready with fan and cleanup.  The fish was moist and the Parsley Garlic Butter was just the right addition.  It was simple and simply delicious.

My husband is a beef and potatoes kind of guy, even though he does like Halibut.  I made the day before a Slow-Cooker Beef Pot Roast, so served that to him for his dinner. He loves cooked carrots, so I added in a few more for him.  Lots of chopping, but very easy and throw it all in crock pot after browning the roast, and cooking the onions and garlic. This would be lovely served over a simple polenta, as the flavors would sink in the polenta to a divine taste.  I left out the parsnips, as I did not have any and was too lazy to run to the store.

Pan-Roasted Halibut Steaks

INGREDIENTS

2	tablespoons olive oil

 

2	halibut steaks, each about 1 1/4 inches thick and 10 to 12 inches long (about 2 1/2 pounds total), gently rinsed, dried well with paper towels, and trimmed of cartilage at both ends

 

Salt and ground black pepper

 

INSTRUCTIONS

SERVES 4 TO 6

This recipe calls for a heavy ovenproof skillet. If you plan to serve the fish with one of the flavored butters or sauces below, prepare it before cooking the fish. Even well-dried fish can cause the hot oil in the pan to splatter. You can minimize splattering by laying the halibut steaks in the pan gently and putting the edge closest to you in the pan first so the far edge falls away from you.

1. Adjust oven rack to middle position and heat oven to 425 degrees. When oven reaches 425 degrees, heat oil in 12-inch, heavy-bottomed, ovenproof skillet over high heat until oil just begins to smoke, about 2 1/2 minutes.
2. Meanwhile, sprinkle both sides of both halibut steaks generously with salt and pepper. Reduce heat to medium-high, swirl oil in pan to distribute; carefully lay steaks in pan and sear, without moving them, until spotty brown, about 4 minutes (if steak is thinner than 1 1/4 inches, check browning at 3 1/2 minutes; thicker steaks of 1 1/2 inches may require extra time, so check at 4 1/2 minutes). Off heat, flip steaks over in pan using two thin-bladed metal spatulas.
3. Transfer skillet to oven and roast until instant-read thermometer inserted into steaks reads 140 degrees, flakes loosen, and flesh is opaque when checked with tip of paring knife, about 9 minutes (thicker steaks may take up to 10 minutes). Remove skillet from oven and separate skin and bones from fish with spatula. Transfer fish to warm platter and serve immediately, with flavored butter or sauce (see related recipes), if desired.

Parsley Butter

4 TBls Softened butter

2 TBls Parsley

4 – 5 Garlic Salt & Pepper

1 ½ tsp lemon juice

Throw everything in a Cuisinart till combined. I put it in a small covered bowl in the refrigerator, then served with a melon baller.

 

Slow-Cooker Beef Pot Roast

INGREDIENTS

(2 1/2- to 3-pound) beef shoulder roasts

• Salt and pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 6 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/2 cup white wine
• 3 tablespoons Minute Tapioca
• 1 28-ounce can diced tomatoes, drained
• 2 teaspoons minced fresh thyme leaves
• 1 pound carrots, peeled, halved lengthwise, and cut into 2-inch pieces
• 1 pound parsnips, peeled, halved lengthwise, and cut into 2-inch pieces
• 2 teaspoons white wine vinegar

INSTRUCTIONS

1. Pat roasts dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown roasts all over, about 10 minutes. Transfer to slow cooker.
2. Add onions and additional 2 teaspoons oil to empty skillet and cook until browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Stir in wine and simmer, scraping up any browned bits with wooden spoon, until thickened, about 2 minutes. Stir in tapioca, tomatoes, and thyme; transfer to slow cooker.
3. Toss carrots, parsnips, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining oil in bowl until vegetables are well coated. Scatter vegetable mixture over pork. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high 4 to 5 hours).
4. Transfer roasts to cutting board, tent with foil, and let rest 10 minutes.  Cut meat into 1/2-inch-thick slices; transfer to serving platter. Using slotted spoon, transfer carrots and parsnips to platter with beef. Stir vinegar into sauce and season with salt and pepper. Serve, passing sauce at table. I left out this last step and served ( as you see) directly on the beef.

My husband loved it, but said he used to make his in the pressure cooker, with carrots, potatoes, water and a bay leaf.  He doesn’t cook much in our home.