A simple pan seared halibut recipe with a fragrant and simple gremolata sauce.
1 pound of halibut cut into 4–5 oz portions
juice of 1/2 a lemon
zest of a lemon
1/2 a bunch parsley finely chopped
1 shallot (finely chopped)
red pepper flakes
coconut oil for searing and sauteeing
Season the fish with with salt, pepper and a few drizzles of lemon juice.
Heat a few tbsp of coconut oil in a heavy bottomed pan.
Place the fish into the pan and let it sear for 4-5 minutes until it lifts up easily and is gorgeous and brown.
Cook on the second side for 4 minutes and remove.
While the fish cooks, add about 1 tbsp coconut oil to another pan over medium heat. Add in chilli flakes, shallots and garlic and let them sweat for 2 minutes.
Add parsley, lemon zest and remaining lemon juice.
Allow to cook for 2 minutes. Remove from heat and top fish with the gremolata.
The gremolata is just a fancy way of saying an herb topping. I quickly sweated a shallot in some coconut oil, added loads of chopped parsley, garlic, lemon zest and my secret ingredient for this gremolata: red chilli flakes. They give this mellow flavoured fish a nice kick and introduce an entire new flavour profile to the dish. I let it sweat for 2 minutes more. Then I generously applied it to the top of the fish and dinner was served.
Recipe and Image from girlandthekitchen.com