The firm, flaky halibut is beautifully accentuated with the light spring scent of lavender and tarragon. Pair with Chilled Horseradish, Lemon Hollandaise Sauce, and Roasted Beet and Mascarpone Tortellini for an unforgettable meal.
Ingredients
- 170g (6oz) Halibut Filet
- 30g (2 Tbsp) Butter
- 30g (2 Tbsp) Neutral Flavored Oil
- 1 Tarragon Sprig
- 0.5g (½ tsp) Lavender Buds, Dried
- 2g (1/2 tsp) Salt
- 0.5g (⅛ tsp) White Pepper
Equipment
- Heavy Bottom Sauté Pan, Oven Proof
- Probe Thermometer
- Fish Spatula
Timing
Active Time: 5 Minutes
Total Time: 20 Minutes
Yield
1 Serving
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Preheat Oven and Pan
Heat oven to 400°F. Heat a sauté pan over high heat for 1 minute. Add the oil after the pan is hot (this keeps the fish from sticking).
Continue to heat the pan until it is very hot, but you do not want the oil to smoke. If the oil does begin to smoke it will impart an off flavor to the fish.
The optimal temperature for the pan is between 375-392°F.
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Prepare Fish
Pat the fish completely dry, if possible store it in dry paper towels. Season the fish with the salt and the white pepper.
Pro Tip: The white pepper goes on every side except the presentation side (the prettiest side)
Swirl the oil to make sure it coats the bottom of the pan evenly.
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Pan Sear Fish
Place the fish presentation side down on the oil and press gently. The first few seconds are crucial as you don’t want the fish to bow and create an air pocket on the presentation side. This air pocket will cause parts of the fish to steam and not get that beautiful, golden brown sear.
After 1 minute, lower the heat to medium.
A critical step is to never try to move the fish. Allow it to sear, no sneak peeks, if you do it will ruin all the work you have done. This fish will stay presentation side down until it is plated.
Cook for 4 more minutes on medium heat, remember no touching. If you have a thinner piece of halibut (anything under 1 inch in thickness) you may skip the next step. And instead butter baste for 2 minutes before resting.
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Bake
Place the entire pan in the oven and cook until it reaches 130°F about 4 more minutes depending on the thickness of the fish.
Remove the pan from the oven and add the butter, lavender, and tarragon sprig. Baste the fish for 1 minute. Allow the fish to rest for 5 minutes.
Gently nudge the fish with the spatula to see if it is free from the pan, if it seem stuck for any reason baste a bit more and it should eventually free itself.
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Garnish & Serve
Slide a fish spatula under the halibut filet and flip. It should have a beautiful glossy golden sear.
Serve immediately.
Check out our these recipes to garnish and plate a beautiful beet inspired presentation!
Summary
Recipe Name
Pan Roasted Halibut with Lavender and Tarragon
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
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