Pan-seared Halibut Recipe

Prepare fish

Pat halibut fillets dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper. Lightly dust each fillet with the 1/4 cup flour and shake off excess.

Pan-sear

Heat a large skillet over medium-high heat until hot. Add 2 tbsp neutral oil and 1 tbsp butter. When foaming subsides and butter is aromatic, add fillets spaced apart. Cook without moving 3-4 minutes per side (depending on thickness) until a golden crust forms and internal temperature reaches 130-135°F for moist doneness. Spoon pan fat over fish during the last minute. Transfer to a warm plate and tent loosely with foil to rest while finishing.

If halibut is thicker than 1 inch, after searing both sides briefly, finish in a 375°F oven 4-6 minutes until 130-135°F internal.

Squeeze a little lemon over each fillet before serving.

Boil potatoes

Place fingerlings in a pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until fork-tender, 12-18 minutes depending on size. Drain well and let steam-dry 2 minutes.

Crush and crisp

Preheat oven to 425°F (if you prefer oven-finish) or use a large sauté pan. On a sheet tray, arrange drained potatoes and gently press each with the bottom of a glass or potato masher to flatten slightly. Toss with 2 tbsp olive oil, 1 tbsp butter, minced garlic, chopped rosemary (or thyme), 1 tsp kosher salt and 1/2 tsp pepper to coat.

Roast in the oven 20-25 minutes until edges are crisp and golden, flipping once halfway. Alternatively, in a skillet over medium-high heat, add the tossed potatoes and sear until crisp, turning to brown all sides, about 8-10 minutes.

Finish with chopped parsley and adjust seasoning to taste.

Sauté aromatics

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add minced shallot and sliced garlic and sauté until translucent and fragrant, about 1-2 minutes, taking care not to brown the garlic.

Wilt escarole

Add chopped escarole, red pepper flakes, 1/2 tsp kosher salt, and toss to combine. Cook, stirring frequently, until the escarole is wilted but still bright green, 3-4 minutes.

Remove from heat and finish with 1/2 tsp lemon zest and 1 tsp lemon juice. Taste and adjust salt or pepper as needed. Keep warm until plating.

Bloom saffron

Place saffron threads in 1 tbsp warm water and let sit 5-10 minutes to bloom and release color and aroma.

Prepare double boiler

Set a heatproof bowl over a pot of gently simmering water (make sure bowl does not touch the water). Add the 3 egg yolks and 2 tbsp lemon juice to the bowl and whisk continuously until the mixture thickens slightly and becomes pale, about 2-3 minutes. Do not let eggs scramble; keep heat gentle.

Emulsify butter

Slowly drizzle the 8 tbsp warm clarified or melted butter into the yolk mixture while whisking vigorously until the sauce is thick, glossy, and emulsified. Whisk in the saffron with its soaking water. Season with 1/2 tsp kosher salt and 1/8 tsp white pepper or a pinch of cayenne. If sauce becomes too thick, whisk in 1 tsp warm water at a time to adjust texture. Keep warm (off direct heat) until serving.

Divide wilted escarole among 4 plates as a bed. Arrange a portion of crushed fingerling potatoes beside or partially on top of the escarole.

Place a rested halibut fillet atop each escarole/potato portion. Spoon 2-3 tbsp saffron hollandaise over each fillet and around the plate as desired.

Garnish with a sprinkle of chopped parsley over the potatoes, a lemon wedge, and an extra few saffron threads if desired. Serve immediately.