One recipe two posts
Posted on April 26, 2012
Ashley was in a better mood today when she picked me up…maybe it was because Maggie was in the car Went to Whole Foods again…there is no getting away with the fact that typically when I leave work Pike Market is closed.
Earlier in the day Ash texted me and said she wanted to do Strawberry, Mango and parsley ish kind of chutney with spicy grilled chicken…NOT another chicken this week (unless it was beer can chicken). I suggested Halibut and she was game.
Prior to leaving the office I was telling Daniel (business partner since 16) that I was going to make halibut…he suggested…butter poached; I commited then and there butter poached.
The reason tonight’s dinner will have to be two posts one recipe is cause I’m a faster writer:) just kidding, but seriously true (cause I don’t really care about the forming real sentences and doing whatever…its blogging who gives a $%@*!
Firstly, I bought 1.19 pounds of halibut at $24.99/ pound; good enough for about 1 heavy eater and 3 light eaters.
Next I chopped just under a 1/4 cup of parsley and thinly sliced (Goodfellas style) half garlic.
This is probably the most important part…heat the pan on the stove up pretty damn high. Then firmly/quickly press the four cuts of halibut skin side down onto the pan. This ensures a very good sear/ cripst skin and no sticking to the bottom of the pan. Let the halibut cook for about 1 – 2 minutes on that high heat. After the good initial skin side down sear, turn the stove to med-low heat and throw in a couple pats of butter, parsley and thinly sliced garlic. With a decent sized spoon as the butter melts, scoop into the melted butter and pour the hot butter over the halibut do this every 15 to 30 seconds for 3 – 4 minutes (depending on your cut of halibut)…as your hand gets tired flip the haibut over and cook for about 1 more minute.
That’s seriously it…
The next part of this recipe is the topping that married the flavors…to come tomorrow…or late tonight…