Sunday, July 27, 2014
Pan Seared Halibut with Rosemary Crust
Halibut Fillet - 2 (around 5 oz each, preferably refrigerated overnight to keep the fish firm)
Flour - 1 tbsp. (APF or use brown rice flour for gluten free option)
Fresh Rosemary Leaves - 1/2 tsp, chopped
Olive Oil - 1 tbsp.
Heat a cast iron pan over medium high heat till it is almost almost smoking hot.
Season the fish with salt and pepper on both sides. Mix the rosemary leaves with the flour. Dust the fillet with the rosemary flour.
Add the olive oil to the smoking pan. Place the fish fillet on the pan, reduce the heat slightly and cook for around 5 minutes till the bottom is brown and crispy. Carefully flip the fillet and cook on the other side for a few minutes more.
Serve hot with lemon wedges.