Halibut Recipe

Season and rest

Pat halibut fillets dry with paper towels. Season both sides evenly with kosher salt (about 3/4 tsp per side total) and freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare other components.

Preheat pan

Place a large heavy skillet (cast iron or stainless steel) over medium-high heat. Add 2 tbs neutral oil and heat until shimmering but not smoking (about 1–2 minutes).

Sear halibut

Add halibut fillets to the hot pan presentation-side down (skinless side or skin if present). Sear without moving for 2.5–3 minutes until a deep golden crust forms. Carefully flip and reduce heat to medium. Continue cooking 2–3 minutes more, basting with pan juices, until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare to medium. Remove fillets to a warm plate and tent loosely with foil while you finish.

Finish with lemon: squeeze a little fresh lemon over the resting fillets just before plating to brighten flavor.

Brown the butter

In a small light-colored saucepan over medium heat, melt the 8 tbs unsalted butter. Once melted, reduce to medium-low and continue to cook, swirling or stirring frequently. The butter will foam, then the foam will subside and solids will begin to brown and smell nutty. Watch carefully — this takes about 5–7 minutes. Remove from heat as soon as the solids are golden brown and you smell a toasted aroma.

Smoke seasoning and acid

Stir in 1/2 tsp smoked salt (or a very small pinch of smoked paprika if you used regular salt) and 1 tbs fresh lemon juice to the brown butter off the heat. Taste and adjust: add a touch more smoked salt only if needed. Keep warm.

Reserve about 2 tbs of the brown butter for finishing the bok choy and use the remainder to spoon over the halibut when plating.

Prep bok choy

Halve larger baby bok choy lengthwise through the root; leave small ones whole or halved depending on size. Pat dry to avoid splatter.

Sear and steam

Heat a skillet over medium-high. Add 1 tbs neutral oil and 1 tsp sesame oil. Add bok choy cut-side down and sear 1–2 minutes until lightly charred. Flip, add minced garlic, 1 tbs soy sauce and 2 tbs water, cover with a lid, and steam 1–2 minutes more until stems are tender-crisp.

Turn off heat, remove lid, and toss bok choy with the reserved 2 tbs smoked brown butter so they pick up the nutty smoked flavor. Sprinkle with toasted sesame seeds if using.

Divide the bok choy between 4 plates as a bed or place alongside the halibut.

Place a halibut fillet on each plate. Spoon 1–1.5 tbs of the remaining smoked brown butter over each fillet so it glosses the fish.

Dot each fillet with about 1/2 tbs trout roe (divide the 2 tbs evenly), placing it on top or alongside the fish so the roe stays intact and pops when eaten.

Scatter microgreens lightly around the fish, drizzle a tiny amount (about 1/4 tsp) of extra virgin olive oil over microgreens, and finish with a light grind of black pepper. Serve immediately.