1) Lay fish on paper towel and make sure it is dry. 2) Heat medium size fry pan to medium high heat. 3) Season fish on both sides with Salty s salt. 4) Sear on one side for 4-6 minutes or until golden ...

Pan-seared local halibut with a pearl cous cous, romanesco, kalamata olives, arugula and a blood orange butter -- from Cafeteria 15LRecipe for 22 6 oz halibut1/2 cup cooked pearl cous cous1 cup ...

Sprinkle the fillets with salt and pepper. Heat olive oil in skillet on medium high. As it starts to smoke, add the fillets. Cook four to five minutes on each side. Preheat oven to 350 degrees. Place ...

1 1/2 pounds halibut fillets, cut into >4 pieces> 1 teaspoon salt, divided> Freshly ground pepper> 2 tablespoons olive oil> 3 cloves garlic, minced> Grated zest (colored portion of peel) >and juice of ...

Rinse and pat filet dry and paper towel. Season with Signature Spice Blend and set aside. Heat skillet or nonstick pan and add olive oil, sear the filet skin side down until brown, about 2-3 minutes.

Heat a pan over medium high heat until hot. Add 1 tsp olive oil until shimmering. Season halibut with salt and pepper. Cook halibut 2-3 minutes per side, depending upon thickness. Remove from pan. Top ...

This deeply savory tomato-onion jam from chef Laurel Burleson of Ugly Apple Café in Madison, Wisconsin, is an excellent opportunity to ask for scratch-and-dent tomatoes at your local farmers’ market.

• Season the halibut fillets with salt & pepper, and gently set in hot pan • Using a metal spatula, flip halibut after two minutes, having created a nice sear. Put pan in pre-heated oven for 12-15 ...

To try and decide each week where and what to eat around the basin can be a challenge — there are so many amazing choices. In this feature we’ll dive into dishes that will surely satisfy those hunger ...

Remove fish from refrigerator and transfer to paper towel-lined plate. Let stand for 15 minutes at room temperature. Before frying, make sure the surface of the fish is very dry. Use paper towels to ...

This is a dish that came from a restaurant I worked at in Point Loma in the '80s, Le Terrasse. It was french, but because we were right next to the fishing fleet we always had access to fresh fish and ...

6 radishes (Sparkler or English variety recommended), shaved thinly on a mandoline In a mixing bowl, combine watercress, fennel and radish slices, and pine nuts. Add the extra-virgin olive oil and ...