We love halibut for many reasons, but if you can’t find it or if it’s out of the budget this month, you can easily use any firm white fish! Cod, striped bass and tilapia are all great options. If you use a thinner fish like tilapia keep an eye on the cook time as it will need to be reduced pending how thick your cut is. We recommend using a cast iron skillet, as it will support the best buttery crusting and the butter will maintain stability at high heat to avoid smoking or burning the fish. If taken care of properly, a good cast iron pan can be passed down for generations, if you don’t have one already we cannot recommend this invaluable tool enough! If you enjoy spicy foods feel free to double the chilis in adobo to kick up the heat.
1 lb (approx 16 oz) halibut, cut into 3-4 filets
¼ cup butter
3 cloves garlic, minced
1 tablespoon chipotle peppers in adobo sauce, chopped
1 teaspoon + 1 teaspoon himalayan sea salt
Fresh cracked pepper
1 package (1.5 ounces / 42.5 grams) Forward Greens Hot Mix
Fresh parsley, chopped
Red pepper flakes or harissa spice
1. Season raw halibut filets on both sides with salt and pepper.
2. Make grilled lemons: start by heating a grill (or skillet grill or panini maker etc, in a pinch). Slice your lemons widthwise in the middle and grill alongside the shrimp, about 2-3 minutes each. Strong grill marks make a beautiful statement in this dish and add an additional dimension of flavor.
3. Heat butter in cast iron skillet (preferred) over medium heat. If you have an apron handy you may want it as the butter can spurt a little during this process. When hot, immediately add garlic and chopped peppers. Saute for about 1 minute to infuse the butter. As soon as the butter starts to sizzle add halibut filets and tilt the pan to coat sides in butter. Cook until golden brown crust forms around edges, 6–8 minutes (pending thickness, thinner cuts of fish will require much less cooking time!). Carefully turn with tongs and a spatula and cook until the other side of the fish is golden brown, about 3-4 minutes longer. Tilting the pan, spoon the chili butter over fish basting until the fish is opaque throughout and butter is brown. Remove from heat.
4. Divide halibut among plates and spoon butter sauce over. Set lemons on the side. Garnish with chopped parsley, red pepper flakes or harissa spice and sprinkle the top with micro greens. Serve immediately.
5. Store leftovers in an airtight container for up to 4 days. Best reheated in the oven at 350 for 8-10 minutes.